Vegetarian Chili

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DST

2 tablespoons canola oil

1 ½ 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 ½ pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

2 tablespoons chili powder

1 tablespooon ground cumin

1 ¼ teaspoons salt

¼ 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

¼ cup chopped fresh cilantro leaves

Cooked brown rice, accompaniment

Sour cream or strained plain yogurt, garnish

Diced avocado, garnish

Essence, recipe follows, garnish

Chopped green onions, garnish

subheading: Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 ½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions at foodnetwork.com

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