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Vegetarian Chili
This chili is great served on its own or on top of brown rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
To garnish:
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
To garnish:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
  2. 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.
  3. 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.
  4. Remove from the heat and stir in the cilantro. Adjust the seasoning to taste. Serve on its own or with a 1/4 cup of brown rice at the bottom of each bowl. Top each serving with a dollop of sour cream or yogurt and a spoonful of diced avocado. Sprinkle with green onions and serve hot.
Recipe Notes

Recipe from http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html, retrieved Nov. 2011.


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