m spontaneously decided to make christmas dinner this year. i wasn’t worried but i was curious what was going to be on the menu! m & i like to have total control when we are cooking so when m is at work, i am not allowed in the ktichen … and vice versa. i think the only thing i was allowed to help with was shopping for ingredients. anyhoo, m didn’t disappoint.
m found a vegetarian chili recipe from emeril lagasse. i don’t usually watch emeril so i am not familiar with his cooking style or flavors. anyhoo, it was SOOOOOOOO GOOOOOOOOOOOD! you couldn’t tell that it was vegetarian cuz it was so hearty! emeril’s essence gave the dish an additional dimension to the chili. since we added our own amount, we could make it as light or spicy as we wanted.
let me repeat: SOOOOOOO GOOOOOOOOOOOOD!
- 2 tablespoons canola oil
- 1-1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste ** when handling serrano peppers, be very careful since they are very spicy, you may feel a burning sensation on your fingers. do not touch your eyes with your fingers after touching the peppers. to be extra safe, use gloves.
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1-1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1-1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
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 (also referred to as Bayou Blast)
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
original recipe from Emeril Live: Vegetarian Chili
* try another recipe with Emeril’s essence: Jambalaya Pasta