Emeril'S Vegetarian Chili Recipe

Name: Emeril'S Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 cups yellow onions, chopped; 1 cup red bell pepper, chopped; 2 tablespoons garlic, minced; 2 -3 serrano peppers (stemmed, seeded, and minced, depending on taste); 1 zucchini, medium (stem ends trimmed and cut into small dice); 2 cups fresh corn kernels (about 3 ears); 1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large); 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/4 teaspoons salt; 1/4 teaspoon cayenne; 4 large tomatoes, peeled, seeded and chopped; 3 cups black beans, cooked (or canned beans, rinsed and drained); 15 ounces tomato sauce; 1 cup vegetable stock or 1 cup water; 1/4 cup fresh cilantro leaves, chopped; cooked brown rice; sour cream or strained plain yogurt, garnish; diced avocado, garnish; Emeril's Original Essence, garnish; chopped green onion, garnish

Servings: persons

2 tablespoons canola oil
1 1/2 cups yellow onions, chopped
1 cup red bell pepper, chopped
2 tablespoons garlic, minced
2 -3 serrano peppers (stemmed, seeded, and minced, depending on taste)
1 zucchini, medium (stem ends trimmed and cut into small dice)
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups black beans, cooked (or canned beans, rinsed and drained)
15 ounces tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup fresh cilantro leaves, chopped
cooked brown rice
sour cream or strained plain yogurt, garnish
diced avocado, garnish
Emeril's Original Essence, garnish
chopped green onion, garnish

1
In a large heavy pot, heat the oil over medium-high heat.
2
Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
3
Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
4
Add the tomatoes and stir well.
5
Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
6
Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
7
Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
8
To serve, place 1/4 cup of brown rice in the bottom of each bowl.
9
Ladle the chili into the bowls over the rice.
10
Top each serving with a dollop of sour cream and a spoonful of avocado.
11
Sprinkle with Emeril's Essence and green onions and serve.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 cups yellow onions, chopped, 1 cup red bell pepper, chopped, 2 tablespoons garlic, minced, and more.

Yes, Emeril'S Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril'S Vegetarian Chili

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