Mandy and Jace

This recipe that I got from Food Network exceeded all of my expectations. I made it thinking that there is no way it can live up to our normal chili with meat in it, but we were very pleasantly surprised when we ate it. It was great over a baked potato but there are so many other ways to use it. Sorry, I didn’t get a photo. It’s a quick moving recipe and I was also very hungry by the time I was done. If you don’t like your chili too hot you may want to use only one Serrano because they pack a lot of heat. Also, remember to wash you hands after you handle them because they will burn whatever they come in contact with. I leaned that lesson the hard way!

Vegetarian chili
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded and minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups corn kernels
5 large portobello mushrooms, stemmed, wiped clean and cubed
2 tablespoons chili powder (here’s the link to make your own)
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked or canned black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup vegetable stock or water
optional for garnish
1/4 cup chopped fresh cilantro leaves
cooked brown rice
sour cream
diced avocado
green onions

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers and cook for about 3 minutes or until soft, stirring occasionally. Add the zucchini, corn and mushrooms and cook for about 6 minutes or until the veggies soften. Add the chili powder, cumin, salt and cayenne and cook for 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 heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Garnish and serve.

This entry was posted on Tuesday, January 19th, 2010 at 12:15 pm and is filed under Blogroll, Mandy, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.