I found this recipe for vegetarian chili by Emeril Lagasse on cooks.com; a great resource! It was a winner both at home and work, but it takes a huge pot to make. One of my goals is to find recipes that I can freeze ahead for some quick lunches and dinners and this recipe is perfect for that! I even froze some portions in ice cube trays, then emptied into a freezer zip lock bag. When I’m ready, I thaw a couple of cubes and add to my egg whites on some mornings for a little variety. Delish! Gotta love Emeril. BAM!
Nutritional Information
Per Serving:
Calories: 311
Fat: 7g
Protein: 13g
Carbohydrates: 51g
Sugar: 15g
Fiber: 12g
Cholesterol: 0mg
Sodium: 1,040 mg
Ingredients
- 2 tbsp canola oil
- 1 ½ c. chopped yellow onions
- 1 c. chopped red bell peppers
- 2 to 3 serrano peppers, stemmed seeded and minced
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 c. fresh corn kernels (about 3 ears)
- 1 ½ lbs portabella mushrooms stemmed, wiped clean and cubed
- 4 lg. tomatoes, peeled, seeded and chopped
- ¼ c. fresh chopped fresh cilantro leaves
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 ¼ tsp salt
- ¼ tsp cayenne
- 2 tbsp minced garlic
- 3 c. cooked black beans, or canned beans rinsed and drained
- 1-15 oz can tomato sauce
- 1 c. vegetable stock , or water
- Cooked brown rice for accompaniment
- Sour Cream or Strained Yogurt (garnish)
- Dice avocado (garnish)
- Chopped green onions (garnish)
Directions
In a large heavy pot, heat the oil over medium high heat. Add the onions, bell peppers, garlic, and serrano peppers, cook stirring until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook stirring until soft and the veggies 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 heat and add cilantro and season to taste.
Place ¼ cup cooked rice in a bowl and ladle chili over the rice, garnish as desired.