I stumbled on this recipe by Emeril Lagasse a couple years ago when I was hunting for a meatless chili to make for Lori (Lori has a fervent distaste for anything with crumbled meat or meat sauce, e.g. meat lasagna, loose meat sandwiches, hamburger helper, meaty chili, etc. even before she became a vegetarian). The recipe is easily customizable and the first time I made it I left out the beans and included more mushrooms. It was delicious, even Lori enjoyed it. I alter the recipe a little every time I make it, mostly due to ingredient availability, and the following is the most recent version. If you're vegan, just leave out the sour cream!
Ingredients
• 2 tablespoons olive oil
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 to 3 jalapeno peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 1 medium yellow squash, stem ends trimmed and cut into small dice
• 1 can of golden corn
• 2 pounds mini portobello mushrooms, sliced or cubed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, chopped
• 1 can of black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Sour cream, garnish
• Chopped green onions, garnish
Directions:
-In a large, heavy pot, heat the oil over medium-high heat.
-Add the onions, bell peppers, garlic, and jalapeno peppers; cook, stirring, until soft, about 3 minutes.
-Add the zucchini, squash, corn, and mushrooms; 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; 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.
-Top each serving with a dollop of sour cream, sprinkle with green onions and serve.
These are the numbers per serving from the other site, but these number are only estimates. Per Serving: Calories: 311; Fat: 7g (Saturated Fat: 0.5g); Protein: 13g; Carbohydrates: 51g; Sugar: 15g; Fiber 12g; Cholesterol: 0mg; Sodium: 1,040mg
