As I mentioned yesterday, my boyfriend made this recipe for vegetarian chili. It was so delicious and so guilt-free: we got our handful of healthy, fantastically delicious vegetables at a time where we could have been unhealthy! It’s a bit labor-intensive but oh it is so worth it. Did I mention it was, natrually, gluten-free? 🙂
Vegetarian Chili (adapted from a recipe by Emeril Lagasse in 2003)
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 1-2 tablespoons minced garlic (we used 1)
- 1 to 3 serrano peppers, stemmed, seeded, and minced (or Anaheim peppers or Pablano peppers, depending upon how hot you want the chili to be)
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds (yes, pounds) portobello mushrooms (about 5 large), stemmed, wiped clean, and cubed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/4 tablespoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded, and chopped
- 3 cups cooked kidney beans, or canned beans, rinsed and drained
- 1 (15 oz.) can tomato sauce
- 1 large stock of kale, washed and ripped into small, 1-inch pieces
- (optional, for non-vegetarians: 1 to 1.5 lb ground beef/turkey)
- In a large, heavy pot, heat the olive oil over medium high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft (about 3 mins).
- Add the zucchini, corn, and mushrooms. This may look like too much in the pot, but the mushrooms and zucchini will reduce. Cook, stirring, until soft and the vegetables give off their liquid (about 6 mins).
- Add the chili powder, cumin, salt, and cayenne. Stir and cook for about 30 seconds.
- Add the tomatoes and stir well. See, it’s really all about stirring.
- Add the beans and tomato sauce. Stir well and bring to boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, uncovered for 20-45 minutes.
*Tips: If you wanted to make this dish even healthier and heartier, serve finished chili over a bed of brown rice. How good does that sound?!
So that’s it! Believe me when I tell you, it’s a pain to cut up all of the vegetables, but WOW. It’s incredible. We didn’t use the cumin and cayenne and it was just spicy enough for me (I’m not a huge fan of spicy things). You will have enough to serve 6 to 8 or have enough leftovers to nourish your soul for a week’s worth of lunches. 🙂
Would you ever try this recipe? Do you have a favorite chili recipe?