Vegetarian Chili(Emeril Lagasse) Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 tbsp minced garlic
2 -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 tbsp chili powder
1 tbsp ground cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, rinsed and drained
1 (15 oz) 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
creole seasoning, : (emeril's essence or also referred to as bayou blast)
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. 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. 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.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning:.
Combine all ingredients thoroughly.
Yield: 2/3 cup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	714.35 Kcal (2991 kJ)
Calories from fat	88.09 Kcal
		% Daily Value*
Total Fat	9.79g	15%
Sodium	9159.94mg	382%
Potassium	2194.55mg	47%
Total Carbs	125.08g	42%
Sugars	11.82g	47%
Dietary Fiber	23.82g	95%
Protein	29.16g	58%
Vitamin C	53.5mg	89%
Vitamin A	0.9mg	30%
Iron	101.8mg	566%
Calcium	216.7mg	22%

Amount Per 100 g
Calories	137.97 Kcal (578 kJ)
Calories from fat	17.01 Kcal
		% Daily Value*
Total Fat	1.89g	15%
Sodium	1769.17mg	382%
Potassium	423.86mg	47%
Total Carbs	24.16g	42%
Sugars	2.28g	47%
Dietary Fiber	4.6g	95%
Protein	5.63g	58%
Vitamin C	10.3mg	89%
Vitamin A	0.2mg	30%
Iron	19.7mg	566%
Calcium	41.9mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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