Vegetarian Chili

Vegetarian Chili
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 OilCooking Oil
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PotPot
2
Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
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Serrano PepperSerrano Pepper
Bell PepperBell Pepper
GarlicGarlic
OnionOnion
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.
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VegetableVegetable
MushroomsMushrooms
ZucchiniZucchini
CornCorn
4
Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
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Ground Cayenne PepperGround Cayenne Pepper
CuminCumin
SaltSalt
5
Add the tomatoes and stir well.
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TomatoTomato
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 StockVegetable Stock
Tomato SauceTomato Sauce
BeansBeans
7
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
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SeasoningSeasoning
CilantroCilantro
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.
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Brown RiceBrown Rice
Sour CreamSour Cream
AvocadoAvocado
Chili PepperChili Pepper
RiceRice
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BowlBowl
LadleLadle
9
Sprinkle with Essence and green onions and serve.
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Green OnionsGreen Onions
10
Combine all ingredients thoroughly.
11
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
12
Published by William and Morrow, 1993.

Equipment

DifficultyExpert
Ready In55 m.
Servings8
Health Score90
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