Best Emerils South Of The Border Veggie Chili With Fixins Recipes

EMERIL'S SOUTH OF THE BORDER VEGGIE CHILI WITH FIXINS

Emeril's South of the Border Veggie Chili With Fixins image

This chili recipe is one of Emeril's off of foodnetwork. It is a keeper and as delicious as can be. I have though made slight modifications. Best part is that if you want to cut out meats from your diet or want some recipes for lent, this is a tried and true recipe and one I highly recommend. I've been making soon after the recipe was posted on foodnetwork.

Provided by ForeverMama

Categories Vegetable

Time 50m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 34

Ingredients

1/4 cup olive oil, divided
2 1/2 cups diced yellow onions
1 poblano pepper, stemmed, seeded, and chopped
3/4 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1 large jalapeno peppers, seeded and minced or 2 small jalapenos
2 tablespoons cilantro stems, minced
1 1/2 tablespoons garlic, minced
2 tablespoons chili powder
1 tablespoon southwest seasoning (Emerils Southwest seasoning mix, recipe follows)
1 teaspoon ground cumin
1/2 teaspoon crumbled Mexican oregano
2 teaspoons salt, divided (refer to note # 2 below)
2 (14 ounce) cans diced tomatoes, with juices
6 cups vegetable stock or 6 cups chicken stock
2 cups cooked kidney beans, drained
4 cups diced zucchini (1/2-inch)
4 cups diced yellow squash (1/2-inch)
1 tablespoon yellow cornmeal (masa harina)
2 tablespoons freshly cilantro leaves, chopped
sour cream, for serving
grated sharp cheddar cheese, for serving
chopped green onion, for serving
tortilla chips, fried for serving (or strips)
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt (I add half the amount)
1 tablespoon dried oregano

Steps:

Preheat the oven to the broil setting.
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes (keep an eye on them, being careful not to burn). Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.
Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.
Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
Chef's Note: this chili is best made a day in advance.
NOTE # 2: If you are using bouillion for your chicken or vegetable stock, realize that because it contains salt, you may not want to add the full measure of salt as part of your ingredients. Rather taste for salt content at the end of cooking time and add or not according to your preference.
Emeril's Southwest Seasoning:.
Combine all ingredients thoroughly. Yield: 1/2 cup. Store in an airtight container. NOTE: only use 1 tablespoon of the seasoning mix for the chili recipe. The remainder is meant to be stored and used for many other dishes.

VEGETARIAN CHILI(EMERIL LAGASSE)

Vegetarian Chili(Emeril Lagasse) image

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

Provided by Sharon123

Categories Beans

Time 55m

Yield 6-8

Number Of Ingredients 30

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, rinsed and drained (or canned beans)
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
chopped green onion, garnish
creole seasoning, : (Emeril's Essence or also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

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, until fragrant, about 30 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.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
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. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning:.
Combine all ingredients thoroughly.
Yield: 2/3 cup.

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

This was created during my days on Phish tour..... I sold it on the lots to pay for my concert tickets and living expenses. Although the recipe is vegetarian, I've had many people tell me they don't even miss the meat. Great for a family dinner, potluck, or side dish. You can prepare and serve immediatly, or prepare, then transfer to cockpot for a slow simmer!

Provided by Visualize Whirled P

Categories Beans

Time 30m

Yield 1 large pot, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion
3 garlic cloves (minced)
1 dash olive oil or 1 dash vegetable oil
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light kidney beans
1 (15 ounce) can navy beans (White Beans)
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (1 ounce) packet chili seasoning mix (I prefer Mild McCormick Chili Seasoning)
sour cream (to top chili (optional)
cheddar cheese (to top chili) (optional)
flour tortillas (to wrap chili) (optional) or tortilla chips (to dip with chili) (optional)

Steps:

Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
Open beans and corn. Empty into strainer and rinse.
In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
Serve in bowl, or wrap in tortilla.
**Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!

Nutrition Facts : Calories 282.8, Fat 1.9, SaturatedFat 0.3, Sodium 528.7, Carbohydrate 55.9, Fiber 15.6, Sugar 7.8, Protein 15.1

DAPHNE'S VEGGIE CHILI

Daphne's Veggie Chili image

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil (I use olive oil)
1 large yellow onion, chopped
4 garlic cloves, smashed
2 medium zucchini, sliced and diced
1 (16 ounce) bag corn (frozen or fresh)
2 tablespoons tomato paste
1 (16 ounce) can roasted tomatoes, chopped, with juice
salt
pepper
2 -3 bay leaves
2 tablespoons oregano
1/4 cup chili powder
2 -3 tablespoons cumin
1 -2 chipotle chile in adobo, chopped
2 (15 ounce) cans kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bottle beer (or sub vegetable broth)
1 cup vegetable stock
cheddar cheese, shredded to serve
avocado, chopped to serve
2 limes to serve, juice
sour cream, to serve

Steps:

In a large heavy pot, heat the oil over medium high heat.
Add the onion and garlic, and saute until translucent.
Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
Add 1-2 chopped chipotle peppers and the beans.Stir well.
Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5

EMERIL'S CHILI

Emeril's Chili image

Provided by Emeril Lagasse

Categories main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

Steps:

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.