Servings
8 ServingsPrep time
30 MinutesCooking Time
60 MinutesCalories
--- Kcalchili recipe using summer vegetables
Ingredients
- 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
- Chopped green onions, garnish
- Emeril’s Essence, garnish
Directions
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In a large, heavy pot, heat the oil over medium-high heat.
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Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
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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.
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Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
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Add the tomatoes and stir well.
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Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
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Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
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Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
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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.