Meatless Monday - Vegetarian Chili
My Bowl of Vegetables In my quest for healthy, I am always looking for new recipes. This week I was introduced to a new Veggie Chili that included some new vegetables that I really enjoyed! As the season...
In my quest for healthy, I am always looking for new recipes. This week I was introduced to a new Veggie Chili that included some new vegetables that I really enjoyed! As the season changes, Chili is always a crowd pleaser! This recipe was shared by the one and only Matt South by way of Emeril when he worked for him and his team a few years back. Some great veggies are invited to this party in the pot. Do not be afraid of the heavy amounts of Chili and Cumin as seasonings. These spices really make this dish memorable! I am going to see if I can sneak the mushrooms in for my friends who are not fans of the fungi. Mushrooms give this dish that “meaty bite and texture” that many miss when you are following a meatless lifestyle. There is nice heat and seasonings to this pot of chili.
I would not serve this over Brown Rice as I shy away from grains and I might top with slices of Avocado or some Greek Yogurt over sour cream. I would not serve with crackers, toast points or croutons, but these would be great accompaniments.
- 3 tablespoons canola oil
- 1 1/2 cups small diced yellow onions
- 1 cup small diced red bell peppers
- 2 tablespoons minced garlic
- 2 serrano peppers, stemmed, seeded, and minced (can substitute jalapenos for more heat)
- 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, cleaned and small to medium diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/4 teaspoons salt ( I would cut back on this salt to about 1 teaspoon)
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained (this equates to 2-15 ounce cans of beans)
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water (use vegetable stock!)
- 1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish. Sprinkle with Emerils Essence or your favorite creole seasoning
- 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 garnish with green onions (sliced). Sprinkle with Essence. Serve with toast points or crackers.
Enjoy your Vegetables!