This chili recipe never fails to impress – and most people won’t know it’s vegetarian unless you call attention to the fact. I make it vegan by using vegan plain yogurt as a topping rather than sour cream, but the choice is yours. Enjoy!
– 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)
– Seasoning Blend (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 Seasoning Mix (recipe below) and green onions and serve.
Creole Seasoning Mix:
– 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.
The Husband Review:
Amazing. Seriously amazing. – MAA