Emeril's Vegetarian Chili

Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups yellow onions, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, minced
• 2-3 serrano peppers (stemmed, seeded, and minced, depending on taste)
• 1 zucchini, medium (stem ends trimmed and cut into small dice)
• 2 cups fresh corn kernels (about 3 ears)
• 1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups black beans, cooked (or canned beans, rinsed and drained)
• 15 ounces tomato sauce
• 1 cup vegetable stock or water
• 1/4 cup fresh cilantro leaves, chopped
• cooked brown rice
• sour cream or strained plain yogurt, garnish
• diced avocado, garnish
• Emeril's Original Essence, garnish
• chopped green onion, garnish

Directions

1. 1

   In a large heavy pot, heat the oil over medium-high heat.

2. 2

   Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).

3. 3

   Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).

4. 4

   Add the tomatoes and stir well.

5. 5

   Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.

6. 6

   Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.

7. 7

   Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.

8. 8

   To serve, place 1/4 cup of brown rice in the bottom of each bowl.

9. 9

   Ladle the chili into the bowls over the rice.

10. 10

    Top each serving with a dollop of sour cream and a spoonful of avocado.

11. 11

    Sprinkle with Emeril's Essence and green onions and serve.