Vegetarian Chili

March 20, 2012

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I was out walking with my good friend Sheri and I was telling her about my blog.  Sheri may be my only friend that get’s even more excited about a great recipe than I do.  Sheri is a mom of three girls.  I am a mom of four boys.  Needless to say, we both love healthy food, but I probably cook a slightly different family meal than she does.  My brother and sister-in-law always say they would weigh a thousand pounds if they lived in my house:)  I do admit, although I am just realizing, I cook for a hungry army.  I should weigh a thousand pounds.  This is my trick…I always make sure to have a healthy item in my menu.  Tonight’s healthy addition to my family meal was this yummy vegetarian chili.  I have decided that from now until I go to Vegas on April 4th I am a vegetarian.    Yes, even though I dream about a big juicy rare NY strip, it’s veggies, veggies, veggies until I take my first step on the Vegas strip:))))

 

Vegetarian Chili
 
Ingredients
  • 2 tablespoons canola oil
  • 1 large chopped yellow onion
  • 1 large chopped orange bell pepper
  • 4 large garlic cloves, minced
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh corn kernels (about 3 ears)
  • 1½ pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1¼ teaspoons salt
  • ¼ teaspoon cayenne
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 (25-ounce) can organic black bean, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • ½ (3.5-ounce) can chipotle peppers in adobe
  • 1 cup vegetable stock, or water
Instructions
  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, chipotle peppers and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  2. Adapted from Emeril Lagasse

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