Nothing says lovin like a heapin, hot bowl of chili. I love all kinds of chili, as long as it's got a kick to it, and when the weather gets cold and icy, there's no better time for some hot lovin.
I'm always trying new kinds of chili, too. I just got a new recipe for chili that looks easy, but the recipe makes 16 gallons of chili, and I'm not sure I could feed that many people in my house. I'll keep you posted on how that one turns out.
While I love a good beef chili, the past few years have seen me coming back to my new favorite recipe, and it's not the chili of my dreams. Nope, its a vegetarian chili that is every bit as rib stickin', tummy satisfying as it's older brother, and it comes from Emeril Lagasse.
I stumbled upon the recipe a couple of years ago when I had been served a delightful bowl of veggie chili that had me yearning for more. I think I googled vegetarian chili recipe and his was the first to come up. A Food Network 5 out of 5 stars recipe, it's tattered and stained print out has been my go to chili for the past few years because it never disappoints.
Do your tummy a favor and give it some warm lovin. Cuz Baby it's cold outside...
- 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
- 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 tablespooon 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.