Vegetarian Chili - Emeril
From jena 11 years agoIngredients
- 2 tablespoons canola oil shopping list
- 1 1/2 cups chopped yellow onions shopping list
- 1 cup chopped red bell peppers shopping list
- 2 tablespoons minced garlic shopping list
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste shopping list
- 1 medium zucchini, stem ends trimmed and cut into small dice shopping list
- 2 cups fresh corn kernels (about 3 ears) shopping list
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed shopping list
- 2 tablespoons chili powder shopping list
- 1 tablespooon ground cumin shopping list
- 1 1/4 teaspoons salt shopping list
- 1/4 teaspoon cayenne shopping list
- 4 large tomatoes, peeled, seeded and chopped shopping list
- 3 cups cooked black beans, or canned beans, rinsed and drained shopping list
- 1 (15-ounce) can tomato sauce shopping list
- 1 cup vegetable stock, or water shopping list
- 1/4 cup chopped fresh cilantro leaves shopping list
- cooked brown rice, accompaniment shopping list
- sour cream or strained plain yogurt, garnish shopping list
- Diced avocado, garnish shopping list
- Essence, recipe follows, garnish shopping list
- Chopped green onions, garnish shopping list
How to make it
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Per Serving: Calories: 311; Fat: 7g (Saturated Fat: 0.5g); Protein: 13g; Carbohydrates: 51g; Sugar: 15g; Fiber 12g; Cholesterol: 0mg; Sodium: 1,040mg
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Reviews & Comments 0
-
All Comments
-
Your Comments