Ingredients
- two tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red peppers
- two tablespoons minced garlic clove
- two to three serrano peppers, stemmed, seeded, and minced, based upon taste
- 1 medium zucchini, stem ends trimmed and reduce small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, easily wiped neat and cubed
- two tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomato plants, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown grain, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped eco-friendly onions, garnish
- Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Inside a large, heavy pot, heat the oil over medium-high temperature. Add some onions, peppers, garlic clove, and serrano peppers, and prepare, stirring, until soft, about 3 minutes. Add some zucchini, corn, and mushrooms, and prepare, stirring, until soft and also the vegetables produce their liquid and begin to brown round the edges, about 6 minutes. Add some chili powder, cumin, salt and cayenne, and prepare, stirring, until aromatic, about thirty seconds. Add some tomato plants and stir well. Add some beans, tomato sauce, and vegetable stock, stir well, and produce to some boil. Lessen the heat to medium-low and simmer, stirring from time to time, for around twenty minutes.
Remove in the heat and stir within the cilantro. Adjust the seasoning, to taste.
For everyone, place 1/4 cup of brown grain towards the bottom of every bowl. Ladle the chili in to the bowls within the grain. Top each serving having a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and eco-friendly onions and serve.
Per Serving (according to 6 servings): Calories: 311 Fat: 7g (Saturated Fats. .5g) Protein: 13g Carbohydrates: 51g Sugar: 15g Fiber 12g Cholesterol: 0mg Sodium: 1,040mg
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
Combine all ingredients completely.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Printed by William and Morrow, 1993.