Vegetarian Chili(Emeril Lagasse)

Total Time
55mins
Prep 25 mins
Cook 30 mins

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  3. 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.
  4. Emeril's ESSENCE Creole Seasoning:.
  5. Combine all ingredients thoroughly.
  6. Yield: 2/3 cup.
Most Helpful

5 5

This was even better than it sounded! Will be making it regularly.

Also cannot wait to try some other veggies, too.

Most any would probably be good.

Thanks for posting!

5 5

I found this recipe on The Food Network, and it's a keeper. Super simple and really delicious! Thank you for posting this terrific recipe.

5 5

I can't believe I didn't miss the meat in chili! This isn't a "true" chili, but a delicious soup/stew. This is a really good soup. Wonderful taste, and wonderful to look at....thanks for posting!