Vegetarian Chilli

 

It's cold and rainy in Hampton Roads today. And in my opinion, nothing goes better with a cold, rainy day indoors than a big bowl of home made chili. I've been making this chili recipe by Emeril Lagasse for years. It is amazeballs! It's so good that every year for Super Bowl Sunday, my cousin has me make him a big pot. Of course he pollutes his with animal flesh once he gets his hands on it, but hey, if he wants his stomach designated as an animal graveyard, it's a free country!

 

Anyway, the recipe goes like this: 

2 tablespoons canola oil

1 1/2 cups chopped yellow onions

1 cup chopped red bell peppers

2 tablespoons minced garlic

2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon 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 tablespoons chili powder

1 tablespooon ground cumin

1 1/4 teaspoons salt

1/4 teaspoon cayenne

4 large tomatoes, peeled, seeded and chopped

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

1 (15-ounce) can tomato sauce

1 cup vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

Any recipe that calls for so many fresh ingredients is always good. But to make my life easier, I use black beans from a can and I also use frozen corn instead if fresh corn.

 

 

For some reason I can never find Serrano peppers, so I substitute jalapeno and at least one other mild pepper that I can find in produce. One year, I used habanero peppers...about 5 or 6 of them...you know, because they are so small? Now I like a little heat as much as the next spice lover, but trust me on this one: do not use more than one habanero pepper in this recipe. It won't end well.

 

If I find that the chili is not hot enough, I will add red pepper flakes and a couple of dashes of Texas Pete hot sauce. Yum! 

 

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. Sprinkle with Essence and green onions and serve.

The directions are to simmer for 20 minutes, but I let my chili cook low and slow for at least an hour. That way, all of the flavors have a chance to develop.

 

 

Then I serve it over some steamed white rice, sit back and enjoy!

 

 

 

 

Trust me, vegetarian food does not have to be boring. This chili has been a hit with everyone I've ever served it to. As a matter of fact, I think I'm going back for some more right now!

 

 

 

 

 

Enjoy your weekend and thanks for reading.

 

Always,

 

Blaque

Beloved, I wish above all things that you may prosper and be in health, even as your soul prospers.
 ~ 3 John 1:2 ~