So, if the past few weeks’ weather is any indication of what our winter will be like, I’m a little nervous! One week ago, the temperature was in the 80s! Then, all of a sudden it dropped to the 50s last week. I was not prepared for fall weather and all of my cold weather clothes were still in boxes under my bed. And now, I hear that this upcoming week will warm back up to the 70s. Personally, my favorite weather is a fall day in the 70s. So I’m really looking forward to this week.
Since fall is officially here today’s recipe is a perfect fall dish – chili! Vegetarian chili to be specific!
This recipe is full of vegetables and is very filling.
I found Emeril Lagasse’s recipe originally online and adapted it to make this one.
- 1 tablespoon oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2-3 serrano or jalapeno peppers, stemmed, seeded, and minced
- 1 medium zucchini, stem ends trimmed, diced
- 2 cups fresh or frozen corn kernels
- 16 ounces baby portobello mushrooms, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1¼ teaspoons salt
- ¼ teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 1 (15-ounce) can black beans, liquid included
- 1 (15-ounce) can kidney beans, liquid included
- 1 (15-ounce) can garbanzo beans, liquid included
- 1 (15-ounce) can tomato sauce
- 2 cups vegetable stock, or water (I filled one of the bean cans with water)
- In a large, heavy pot, like a Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, and peppers, and saute until soft, about 2-3 minutes.
- Add the zucchini, corn, and mushrooms to the pot and cook, stirring, until soft, about 6 minutes.
- Add the chili powder, cumin, salt and cayenne, stirring to distribute well, about 30 seconds.
- Add the tomatoes and stir well, then add the beans, tomato sauce, and water or vegetable stock. Stir well, then bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.