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Chili-Vegetarian-(Emeril Lagasse)


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Chili-Vegetarian-(Emeril Lagasse) 0 Picture


  • 2 Tbsp canola oil
  • 1 1/2 c chopped onions
  • 1 c chopped red peppers
  • 2 Tbsp chopped garlic
  • 2-3 serrrano peppers
  • 1 zucchini trimmed and diced
  • 2 c corn kernels
  • 1 1/2 pounds portabella mushrooms
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/4 tsp cayenne
  • 4 tomatoes
  • 3 c cooked beans
  • 15 ounce can tomato sauce
  • 1 c vegetable stock or water
  • 1/4 c chopped fresh cilantro leaves
  • Cooked brown rice accompaniment
  • Sour cream
  • Diced avocado


Servings 6


Step 1

In alarge heavy pot heat the il
Add onions.bell peppers,garlic and serrano peppers
Cook until soft-about 3 min
Add zucchini,corn,and mushrooms and cook until soft and vegetableds give off their liquid and staqrt to brow around te dges,about 6 min
Add the chiuli powder,cumin,salt and cayenne and cook stirring until fragrant-about 30 sec
Add the tomatoes and stir well
Add the beans, tomato sauce and vegetable stock,stir well and bring to boil
Reduce the heat to medium low and simmer,stirring occassionally for 20 min
To serve-place 1/4 c brown rice in bottom of bowl
Ladle the chili over the rice
Add a dollop of soiurcream and a spoonful of avocado
Sprinkle with Essence and green onions


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