EMERIL'S VEGGIE CHILI

Emeril's Veggie Chili image

Number Of Ingredients 22

2 tablespoon Canola Oil
1.5 cup Chopped Yellow Onions
1 cup Chopped Red Bell Pepper
2 tablespoon Minced Garlic
3 Serrano Peppers
1 Diced Medium Zucchini
2 cup Fresh Corn Kernels (3 ears)
1.5 pound Chopped Portabello Mushrooms
2 tablespoon Chili Powder
1 tablespoon Ground Cumin
1.25 teaspoon Salt
1/4 teaspoon Cayenne
4 Large Tomatoes, peeled, seeded, chopped
3 cup Cooked or Canned Black Beans
15 ounces Tomato Sauce (15oz can)
1 cup Vegetable Stock or Water
.25 cup Chopped Fresh Cilantro Leaves
1 cup Brown Rice (1 cup cooked rice/person)
1 cup Sour Cream
1 piece Sliced Avocado
1 bunch Chopped Green Onions
1 batch Emeril Essence **see final step

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: Whisk together-2.5 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