Vegetarian Chili
Recipe: Vegetarian Chili
Source: Emeril, etc.
Serves: A dozen or so
Cook's Notes: Served at weemonkey6's Christmas party on December 18, and again this week, when elissali and dushai came to visit. This is mostly Emeril Lagasse's recipe, but I studied several others and combined them to make it my own, and it's delicious and very easy -- and perfect for the Crockpot! At the Christmas party, we served it with fried hamburger patties and buns so that guests could make Chili Size. Perfect for the cool weather we'd been having!
2 T. olive oil
2 1/2 cups diced yellow onions (about 3)
2 jalapeno chilies, stemmed, seeded, and finely diced
1 diced red bell pepper
1 diced yellow bell pepper
1 1/2 tablespoons minced garlic
2 med. zucchini, diced
1 1/2 lb. portobello mushrooms, diced
4 ears-worth of fresh corn kernals
1/4 cup chili powder (I used Gebhardt's)
1 T. ground cumin
1 T. salt
1 tsp. black pepper
2 large cans diced tomatoes, with juices (rinse cans with a little water and add that, too)
1 small can tomato paste
3 cans beans -- black, white, kidney, or? (I used 2 black, 1 white)
Garnishes - Chopped onion, chopped cilantro, diced avocado, sour cream, grated sharp Cheddar
In a large, deep skillet or Dutch oven, heat the olive oil and saute the next eight ingredients until onions are translucent and most of the liquid has evaporated. Stir in seasonings and saute another five minutes. Transfer to Crockpot, add tomatoes, tomato paste, beans and a little water. Cook all day on low, or 4 or 5 hours on high.
Serve in bowls, or on plates over hamburgers, with garnishes. Keeps for several days, and just gets better and better, so you could make it ahead of time and reheat.
If you like a spicier chili, you could add 2 or 3 serrano chilies (stemmed, seeded, and finely diced) and/or 1/4 tsp. cayenne pepper.
Source: Emeril, etc.
Serves: A dozen or so
Cook's Notes: Served at weemonkey6's Christmas party on December 18, and again this week, when elissali and dushai came to visit. This is mostly Emeril Lagasse's recipe, but I studied several others and combined them to make it my own, and it's delicious and very easy -- and perfect for the Crockpot! At the Christmas party, we served it with fried hamburger patties and buns so that guests could make Chili Size. Perfect for the cool weather we'd been having!
2 T. olive oil
2 1/2 cups diced yellow onions (about 3)
2 jalapeno chilies, stemmed, seeded, and finely diced
1 diced red bell pepper
1 diced yellow bell pepper
1 1/2 tablespoons minced garlic
2 med. zucchini, diced
1 1/2 lb. portobello mushrooms, diced
4 ears-worth of fresh corn kernals
1/4 cup chili powder (I used Gebhardt's)
1 T. ground cumin
1 T. salt
1 tsp. black pepper
2 large cans diced tomatoes, with juices (rinse cans with a little water and add that, too)
1 small can tomato paste
3 cans beans -- black, white, kidney, or? (I used 2 black, 1 white)
Garnishes - Chopped onion, chopped cilantro, diced avocado, sour cream, grated sharp Cheddar
In a large, deep skillet or Dutch oven, heat the olive oil and saute the next eight ingredients until onions are translucent and most of the liquid has evaporated. Stir in seasonings and saute another five minutes. Transfer to Crockpot, add tomatoes, tomato paste, beans and a little water. Cook all day on low, or 4 or 5 hours on high.
Serve in bowls, or on plates over hamburgers, with garnishes. Keeps for several days, and just gets better and better, so you could make it ahead of time and reheat.
If you like a spicier chili, you could add 2 or 3 serrano chilies (stemmed, seeded, and finely diced) and/or 1/4 tsp. cayenne pepper.