Chipotle Chili No Carne (Vegetarian) |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Started out with an Emeril recipe, but I've changed it so much, it's now my own. Ingredients:
2 tablespoons canola oil |
1 1/2 cups yellow onions, chopped |
1 cup red bell pepper, chopped |
2 tablespoons garlic, minced |
2 chipotle chiles in adobo, freeze the remainder of the can |
1 (7 ounce) jar sun-dried tomatoes packed in oil |
1 medium zucchini, stem ends trimmed and cut into small dice |
2 cups frozen corn kernels |
1 1/2 lbs portabella 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 |
2 (14 ounce) cans diced tomatoes |
1 (14 ounce) can black beans |
1 (14 ounce) can red kidney beans |
1 (15 ounce) can tomato sauce |
1 cup vegetable stock or 1 cup water or 1 cup beer |
1/4 cup fresh cilantro leaves, chopped |
Directions:
1. In a large, heavy pot, heat the oil over medium-high heat.
2. Add the onions, bell peppers, and garlic, and cook, stirring, until soft, about 3 minutes.
3. 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.
4. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
5. Add the tomatoes and stir well.
6. Place sundried tomatoes (with the oil) and chipotle peppers in food processor and process until it forms a paste, add to the pot.
7. Add the beans, tomato sauce, and vegetable stock (or water or beer), stir well, and bring to a boil.
8. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
9. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
10. serve with Fritos corn chips, Sour cream, shredded cheese, and chopped green onions as garnish.
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