Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 1/2 cups chopped yellow onions

  3. 1 cup chopped red bell peppers

  4. 2 tablespoons minced garlic

  5. 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste

  6. 1 medium zucchini , stem ends trimmed and cut into small dice

  7. 2 cups fresh corn kernels (about 3 ears)

  8. 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

  9. 2 tablespoons chili powder

  10. 1 tablespooon ground cumin

  11. 1 1/4 teaspoons salt

  12. 1/4 teaspoon cayenne

  13. 4 large tomatoes , peeled, seeded and chopped

  14. 3 cups cooked black beans , or canned beans, rinsed and drained

  15. 1 (15-ounce) can tomato sauce

  16. 1 cup vegetable stock , or water

  17. 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt , garnish Diced avocado , garnish Essence, recipe follows, garnish Chopped green onions, garnish

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried oregano

  25. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.


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