Ingredients
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2
-
1 1/2
-
1
-
2
-
2 - 3
-
1
-
2
-
1 1/2
-
2
-
1
-
-
-
-
-
Directions
Vegetarian ChiliEmeril Lagasse, Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!, This might be my favorite recipe ever. You have to tweek it to your own liking — I like more corn and peppers — but this chili is SOOOO GOOD! Great for parties and it saves for days. In fact, it’s better three days after you make it. Fifty-five minutes preparation time is a lie; It will take more like two hours. But it is so worth it! Use extra garlic. Carmelize your veggies. Simmer on low for four hours if you have the time. The thicker, the better., Has anyone tried this in a crockpot?
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Steps
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1
Done
|
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. |
|
2
Done
|
Remove from the Heat and Stir in the Cilantro. Adjust the Seasoning, to Taste. |
|
3
Done
|
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. |
|
4
Done
|
Emeril's Essence Creole Seasoning: |
|
5
Done
|
Combine All Ingredients Thoroughly. |
|
6
Done
|
Yield: 2/3 Cup. |
