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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 tablespoons canola oil
- 1 1/2 cups onion chopped, yellow
- 1 cup red bell peppers chopped
- 2 tablespoons garlic minced
- 2 to 3 serrano peppers seeded and minced
- 1 medium zucchini diced small
- 2 cups corn kernels fresh
- 1 1/2 pounds portobello mushrooms (about 5 large) stemmed, wiped clean, and cubed
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes peeled, seeded, and chopped
- 3 cups black beans or canned beans, rinsed and drained, cooked
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable stock or water
- 1/4 cup cilantro chopped fresh
To garnish:
- sour cream or strained plain yogurt
- avocado diced
- green onion chopped
Ingredients
To garnish:
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Instructions
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, 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. Serve on its own or with a 1/4 cup of brown rice at the bottom of each bowl. Top each serving with a dollop of sour cream or yogurt and a spoonful of diced avocado. Sprinkle with green onions and serve hot.
Recipe Notes
Recipe from http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html, retrieved Nov. 2011.