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Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from Cooking with Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bob Kenselaar


2 T. olive or canola oil
1 1/2 c. chopped yellow or Vidalia onion
2 c. fresh corn kernels (about 3 ears)
1 c. chopped red bell peppers
2 T. minced garlic
2-3 serrano or other hot peppers, stemmed, seeded, & minced
1 medium zucchini, trimmed and diced
4 portobello mushrooms, stemmed, cleaned & cubed
1-2 T. chili powder
1 T. ground cumin
1 1/4 tsp. salt
1/4 tsp. cayenne pepper
4 large tomatoes, peeled, seeded & chopped
3 c. cooked black beans, rinsed & drained
1 15 oz. can tomato sauce
1 c. vegetable stock

Serve over brown or white rice.

Optional garnishes: cilantro leaves, sour cream or strained plain yogurt, diced avocado, chopped green onions (scallions).

Emeril's Essence: 2 1/2 T. paprika, 2 T. garlic powder, 1 T. black pepper, 1 T. onion powder, 1 T. cayenne pepper, 1 T. dried oregano, 1 T. dried thyme. Combine all ingredients thoroughly.

In a large heavy pot, heat oil over medium-high heat.
Add onions, bell peppers, garlic, and serrano peppers.
Cook, stirring frequently, until soft, around 3 minutes.
Add zucchini, corn, and mushrooms.
Cook until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
Add chili powder, cumin, salt and cayenne.
Cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and stir well.
Add beans, tomato sauce, and vegetable stock.
Stir well; bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.

Remove from heat. Add cilantro, if desired. Adjust seasonings. Serve over rice and add dollop of sour cream, spoonful of avocado, and sprinkle of Essence and green onions, if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Hearty and really tasty! Use only fresh corn -- it makes the difference! Use less cumin and chili powder for a milder heat.




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