| Yield | |
|---|---|
| Source | 2014-2105 Iron Chef: Group Gratitude, http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recip... |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | 2014-2105 Iron Chef: Group Gratitude, http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recip... |
| Prep time | 1 hour |
Vegetarian Chili
| 0 | Tablespoon | canola oil |
| 0 | Cup | yellow onions (chopped) |
| 0 | Cup | red bell peppers (chopped) |
| 0 | Tablespoon | minced garlic |
| 0 | Tablespoon | serrano peppers (stemmed, seeded, and minced, depending upon taste) |
| 0 | zucchini (stem ends trimmed and cut into small dice) | |
| 0 | Cup | corn kernels (about 3 ears) |
| 0 | Pound | portobello mushrooms (stemmed, wiped clean and cubed) |
| 0 | Tablespoon | chili powder |
| 0 | Tablespoon | ground cumin |
| 0 | Teaspoon | salt |
| 0 | Teaspoon | cayenne |
| 0 | tomatoes (peeled, seeded and chopped) | |
| 0 | Cup | cooked black beans (or canned beans, rinsed and drained) |
| 0 | Can | tomato sauce (15-ounce) |
| 0 | Cup | vegetable stock |
| 0 | Cup | cilantro leaves (chopped ) |
| Cooked brown rice, accompaniment | ||
| Ounce | Diced avocado, garnish | |
| Ounce | Essence, recipe follows, garnish | |
| Ounce | Chopped green onions, garnish | |
| Ounce | Sour cream or strained plain yogurt, garnish |
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 (based on 6 servings): 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):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.html?oc=linkback