South of the Border Veggie Chili with Fixins Recipe

Name: South of the Border Veggie Chili with Fixins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, divided; 2 1/2 cups diced yellow onions; 1 poblano pepper, stemmed, seeded, and chopped; 3/4 cup diced red bell pepper; 1/2 cup diced yellow bell pepper; 1 large or 2 small jalapeno peppers, seeded and minced; 2 tablespoons minced cilantro stems; 1 1/2 tablespoons minced garlic; 2 tablespoons chili powder; 1 tablespoon Emeril's Southwest Essence; 1 teaspoon ground cumin; 1/2 teaspoon crumbled Mexican oregano; 2 teaspoons salt, divided; 2 cans diced tomatoes, with juices; 6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock; 2 cups cooked kidney beans, drained; 4 cups diced (1/2-inch) zucchini; 4 cups diced (1/2-inch) yellow squash; 1 tablespoon masa harina or yellow cornmeal; 2 tablespoons freshly chopped cilantro leaves; Sour cream, for serving; Grated sharp Cheddar Cheese, for serving; Chopped green onions, for serving; Fried tortilla chips or strips, for serving

Servings: persons

1/4 cup olive oil, divided
2 1/2 cups diced yellow onions
1 poblano pepper, stemmed, seeded, and chopped
3/4 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 large or 2 small jalapeno peppers, seeded and minced
2 tablespoons minced cilantro stems
1 1/2 tablespoons minced garlic
2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence
1 teaspoon ground cumin
1/2 teaspoon crumbled Mexican oregano
2 teaspoons salt, divided
2 cans diced tomatoes, with juices
6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
2 cups cooked kidney beans, drained
4 cups diced (1/2-inch) zucchini
4 cups diced (1/2-inch) yellow squash
1 tablespoon masa harina or yellow cornmeal
2 tablespoons freshly chopped cilantro leaves
Sour cream, for serving
Grated sharp Cheddar Cheese, for serving
Chopped green onions, for serving
Fried tortilla chips or strips, for serving

1
Preheat the oven to the broil setting.
2
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes.
3
Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes.
4
Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes.
5
Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
6
While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet.
7
Broil until caramelized around the edges, 5 to 7 minutes.
8
Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt.
9
Set the zucchini and squash aside to cool while the chili is simmering.
10
Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer.
11
Taste and adjust seasoning, if necessary.
12
Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
13
Chef's Note: this chili is best made a day in advance.

1036

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1/4 cup olive oil, divided, 2 1/2 cups diced yellow onions, 1 poblano pepper, stemmed, seeded, and chopped, 3/4 cup diced red bell pepper, and more.

Yes, South of the Border Veggie Chili with Fixins 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.

That's it — enjoy your meal!

South of the Border Veggie Chili with Fixins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions