Vegetarian Chili

Published Categorized as Recipes
Vegetarian Chili. Photo by Jason R. Johnston

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.

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