Vegetarian Chili

Posted January 10, 2016 @ 8:22pm | by Kori Mortenson

Ingredients:

2 Tbsp canola oil

1 1/2 cups chopped yellow onions

1 cup chopped red bell peppers

2 Tbsp minced garlic

2 to 3 serrano peppers, stemmed, seeded, and minced, depending on taste

1 medium zucchini, stem ends trimmed and cut into small dice

2 cups fresh corn kernels (about 3 ears)

1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

2 Tbsp chili powder

1 Tbsp ground cumin

1 1/4 tsp salt

1/4 tsp cayenne

4 large tomatoes, peeled, seeded and chopped

3 cups cooked black beans, or canned beans, rinsed and drained

1 (15-oz) can tomato sauce

1 cup vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

Cooked brown rice, accompaniment

Sour cream or strained plain yogurt, garnish

Diced 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, 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. Sprinkly with green onions and serve.

Total Time: 55 min Prep: 25 min Cook: 30 min

Yield: 6 to 8 servings

From Food Network.com Recipe courtesy of Emeril Lagasse

 
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