Spicy Portobello and Bean Chili
This hearty Vegetarian Chili, inspired by Emeril Lagasse's classic recipe from 'New New Orleans Cooking,' brings together robust flavors and colorful vegetables. Perfect for cozy family dinners or meal prep for the week, it's loaded with nutrient-rich ingredients like portobello mushrooms, zucchini, and fresh corn, combined with a blend of spices that pack a delightful punch. Serve it over brown rice for a wholesome meal, and don't forget the garnishes to elevate the taste and presentation. Not only is this dish a hit among vegetarians, but it has also garnered rave reviews for its depth of flavor, making it a must-try for anyone craving a warming, filling bowl of chili.
N/A
Servings
N/A
Calories
30
Ingredients
Ingredients
olive oil
2 tablespoons (none)
yellow onions
1 1/2 cups (chopped)
red bell pepper
1 cup (chopped)
garlic
2 tablespoons (minced)
serrano peppers
2-3 (stemmed, seeded, and minced)
zucchini
1 medium (trimmed and diced)
fresh corn kernels
2 cups (about 3 ears, cut off the cob)
portobello mushrooms
1 1/2 lbs (stemmed, wiped clean and cubed (about 5 large))
chili powder
2 tablespoons (none)
ground cumin
1 tablespoon (none)
salt
1 1/4 teaspoons (none)
cayenne
1/4 teaspoon (none)
large tomatoes
4 (peeled, seeded, and chopped)
cooked black beans
3 cups (rinsed and drained (or canned beans))
tomato sauce
1 (15 ounce) can (none)
vegetable stock or water
1 cup (none)
fresh cilantro leaves
1/4 cup (chopped)
cooked brown rice
to serve (none)
sour cream or strained plain yogurt
to garnish (none)
diced avocado
to garnish (none)
chopped green onion
to garnish (none)
Emeril's Essence Creole Seasoning
to taste (none)
paprika
2 1/2 tablespoons (none)
salt
2 tablespoons (none)
garlic powder
2 tablespoons (none)
black pepper
1 tablespoon (none)
onion powder
1 tablespoon (none)
cayenne pepper
1 tablespoon (none)
dried oregano
1 tablespoon (none)
dried thyme
1 tablespoon (none)
Instructions
1
In a large, heavy pot, heat the olive oil over medium-high heat. Once hot, add the chopped onions, red bell pepper, minced garlic, and serrano peppers. Sauté for about 3 minutes or until the vegetables are soft.
2
Stir in the zucchini, corn, and cubed portobello mushrooms. Continue to cook, stirring occasionally, until the vegetables release their liquids and start to brown at the edges, approximately 6 minutes.
3
Add the chili powder, ground cumin, salt, and cayenne pepper to the pot. Stir everything well and cook for another 30 seconds to allow the spices to become fragrant.
4
Incorporate the peeled, seeded, and chopped tomatoes, stirring well to blend them in. Follow by stirring in the black beans, tomato sauce, and vegetable stock (or water). Bring the mixture to a boil, then reduce the heat to medium-low.
5
Let the chili simmer for about 20 minutes, stirring occasionally, allowing the flavors to meld together.
6
Remove the pot from heat and stir in the chopped fresh cilantro. Taste the chili and adjust seasoning as needed.
7
To serve, place 1/4 cup of cooked brown rice at the bottom of each bowl. Ladle the chili over the rice. Garnish with a dollop of sour cream or strained yogurt, diced avocado, and a sprinkle of green onions. Add a dash of Emeril's Essence for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Portobello and Bean Chili?
It is a hearty vegetarian chili featuring portobello mushrooms, black beans, and a variety of vegetables like zucchini and corn, inspired by Emeril Lagasse's cooking.
Is this chili recipe vegetarian?
Yes, this is a completely vegetarian dish made with nutrient-rich vegetables, beans, and vegetable stock.
What kind of mushrooms are used?
The recipe calls for 1.5 lbs of portobello mushrooms, which are stemmed, wiped clean, and cubed.
Can I use canned beans for this recipe?
Yes, you can use 3 cups of cooked black beans or their equivalent in canned beans, provided they are rinsed and drained.
How long does the chili need to simmer?
After bringing the mixture to a boil, reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
Is this chili very spicy?
The recipe includes 2-3 serrano peppers and cayenne pepper, giving it a delightful punch, though heat can be adjusted to preference.
What vegetables are included in this chili?
The dish includes yellow onions, red bell pepper, garlic, serrano peppers, zucchini, fresh corn, and tomatoes.
How should I serve the chili?
Ladle the chili over 1/4 cup of cooked brown rice and garnish with sour cream, avocado, green onions, and Emeril's Essence.
What is the base liquid for the chili?
The base consists of tomato sauce and one cup of vegetable stock or water.
How do I prepare the fresh corn?
You should use about 3 ears of corn and cut the kernels off the cob to get approximately 2 cups.
When do I add the cilantro?
Fresh chopped cilantro should be stirred in after the pot is removed from the heat.
What type of onions are recommended?
The recipe specifies 1.5 cups of chopped yellow onions.
What is Emeril's Essence Creole Seasoning?
It is a seasoning blend used as a garnish to add an extra burst of flavor to the finished dish.
How much garlic is required?
The recipe requires 2 tablespoons of minced garlic.
What type of oil is used for sautéing?
The vegetables are sautéed in 2 tablespoons of olive oil.
Do I need to peel the tomatoes?
Yes, the 4 large tomatoes should be peeled, seeded, and chopped before being added to the chili.
Is this recipe good for meal prep?
Yes, it is excellent for meal prep as the hearty ingredients hold up well and flavors often improve the next day.
Can I use water instead of vegetable stock?
Yes, the recipe allows for either 1 cup of vegetable stock or 1 cup of water.
What spices are used for the main seasoning?
The primary spices are chili powder, ground cumin, salt, and cayenne pepper.
How do I prepare the zucchini?
The zucchini should be trimmed and diced before being added to the sauté.
What is the first step in the cooking process?
The first step is heating olive oil in a large pot and sautéing onions, bell peppers, garlic, and serranos.
How many serrano peppers should I use?
The recipe suggests 2 to 3 serrano peppers, stemmed, seeded, and minced.
What size should the portobello mushroom pieces be?
The mushrooms should be cubed into bite-sized pieces for consistent cooking.
Can I use strained yogurt instead of sour cream?
Yes, strained plain yogurt is a great alternative to sour cream for garnishing.
What kind of rice is suggested for serving?
Cooked brown rice is recommended for a wholesome and fiber-rich meal.
How do I know when the vegetables are ready during the second sauté?
The zucchini, corn, and mushrooms are ready when they release their liquids and start to brown at the edges.
What gives the chili its 'New Orleans' flair?
The inspiration from Emeril Lagasse and the optional addition of Creole Seasoning provide its regional character.
Are there any dried herbs in the seasoning blend?
Yes, the Creole Seasoning blend includes dried oregano and dried thyme.
How much chili powder is in the recipe?
The recipe calls for 2 tablespoons of chili powder.
Is this recipe heart-healthy?
With its focus on fresh vegetables, legumes, and olive oil, it is considered a nutrient-rich and healthy meal option.