Vegetarian Chili(Emeril Lagasse)

food.com

LMC

2 tablespoons olive oil

1 1⁄2 cups chopped yellow onions

1 cup chopped red bell pepper

2 tablespoons minced garlic

2 to 3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)

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

2 cups fresh corn kernels (about 3 ears)

1 1⁄2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)

2 tablespoons chili powder

1 tablespoon ground cumin

1 1⁄4 teaspoons salt

1⁄4 teaspoon cayenne

4 large tomatoes, peeled, seeded and chopped

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

1 (15 ounce) can tomato sauce

1 cup vegetable stock or 1 cup water

1⁄4 cup chopped fresh cilantro leaves

cooked brown rice, accompaniment

sour cream or strained plain yogurt, garnish

diced avocado, garnish

chopped green onion, garnish

subheading: creole seasoning, : (Emeril's Essence or also referred to as Bayou Blast):

2 1⁄2 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 food.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer