Jane’s Kitchen: Vegetarian Chili

Vegetarian Chili by Jane Levine

Recipe modified from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch 

 

Servings: 8 

2 tablespoons canola oil

1 1/2 cups chopped yellow onions

1 cup chopped red bell peppers

2 tablespoons minced garlic

2-3 poblano peppers, stemmed, seeded, and minced, depending upon taste

1 medium zucchini, stem ends trimmed and cut into small dice

2 cups fresh corn kernels

1 1/2 pounds portobello mushrooms, stemmed, wiped clean and cubed OR substitute 1 pound browned vegetarian ground beef for half the mushrooms

2 tablespoons chili powder

1 tablespoon ground cumin

1 1/4 teaspoons salt

1/4 teaspoon cayenne

5 cups tomatoes , peeled, seeded and chopped or canned with juice

3 cups cooked black beans, or canned beans, rinsed and drained

1 can tomato sauce (15-ounce)

1 cup vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

Sour cream or plain yogurt, garnish

Diced avocado, garnish

Chopped green onions, garnish

Emeril’s Essence Creole Seasoning, garnish (Recipe Below)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme 

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and poblano 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 vegetarian beef if using. 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, ladle the chili into the bowls, over rice if desired. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. 

Serving Ideas: Serve over brown rice or with cornbread or cornmeal biscuits. 

 

Emeril’s Essence Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.