Southwestern Vegetarian Chili

A couple years ago I was searching for the perfect recipe for a chili cook-off. This was one of two vegetarian chilies entered in the predominantly meat-filled cook-off. I ended up a couple votes shy of first place and took second but I was convinced it was the best chili and have been using this recipe since. Although, if you ask our father he’ll swear it is not chili, because chili has to have meat. This recipe is a slightly altered version of Emeril Lagasse’s Vegetarian Chili.

Southwestern Vegetarian Chili

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onions
• 1 red bell pepper, chopped
• 2 tablespoons minced garlic
• 3 serrano peppers, stemmed, seeded, and minced
• 1 medium zucchini, chopped
• 2 cups corn (frozen is fine)
• 1 1/2 pounds portobello mushrooms, remove stems and cube (baby bellos work well)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 1 (28-ounce) can of diced tomatoes or if in season 4 large tomatoes peeled, seeded and chopped
• 3  (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock
• Cooked brown rice
• Light Sour Cream to garnish
• Diced avocado to garnish
• Chopped green onions to garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. 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.

Add the chili powder, cumin, salt and cayenne, and cook, stirring, for about 30-60 seconds. Add the tomatoes and stir well. 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.

Serves 6-8

This recipe is a submission in Slightly Indulgent Tuesday.