The recipe Vegetarian Chili could satisfy your American craving in about 55 minutes. One serving contains 637 calories, 37g of protein, and 22g of fat. This recipe serves 8. It works well as a rather pricey main course for The Super Bowl. Head to the store and pick up onions, zucchini, salt, and a few other things to make it today. To use up the strained yogurt you could follow this main course with the Strawberry Greek Yogurt Banana Bread as a dessert. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
1
In a large, heavy pot, heat the oil over medium-high heat.
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Cooking Oil
Equipment you will use
Pot
2
Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
Ingredients you will need
Serrano Pepper
Bell Pepper
Garlic
Onion
3
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.
Ingredients you will need
Vegetable
Mushrooms
Zucchini
Corn
4
Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
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Ground Cayenne Pepper
Cumin
Salt
5
Add the tomatoes and stir well.
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Tomato
6
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.
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Vegetable Stock
Tomato Sauce
Beans
7
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
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Seasoning
Cilantro
8
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.
Ingredients you will need
Brown Rice
Sour Cream
Avocado
Chili Pepper
Rice
Equipment you will use
Bowl
Ladle
9
Sprinkle with Essence and green onions and serve.
Ingredients you will need
Green Onions
10
Combine all ingredients thoroughly.
11
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch