This is absolutely my go-to recipe for chili. We all love it, and with the temperatures hovering around 10 right now, its perfect with some buttermilk cornbread!
We’re having a bunch of people over for Darrian’s 16th birthday and this is one of his very favorites, so I’ll be making a massive pot of this.
Feel free to share this recipe! I think its an Emeril recipe base, but I might be wrong too. **Disclaimer: not my photo…I found it on myrecipes.com, but this is exactly what the dish looks like.
What you’ll need:
2 Tbs canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 Tbs minced garlic
2-3 serrano peppers, stemmed, seeded, and minced (I usually do 3 since we like it spicy)
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels
1 1/2 pounds portobello mushrooms, stemmed, wiped clean and cubed
2 Tbs chili powder
1 Tbs ground cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, peeled, seeded and chopped (or the equivelant of 2 15oz cans of fresh canned tomatoes
3 cups cooked black beans (or you could really use just about any bean here…pinto, kidney…)
1 15oz can tomato sauce, or the fresh equivelant
1 cup vegetable stock (chicken stock works well too, but then it wouldn’t be vegetarian)
1/4 cup chopped fresh cilantro leaves (I add a bit more because we love it)
sour cream (homemade, if you have it!)
shredded cheddar cheese
In a large, heavy pot (I love to use my cast iron dutch oven for this), heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3-4 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6-7 minutes. Add the chili powder, cumin, salt and cayenne, and 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 fromt he heat and stir in the cilantro. Adjust the seasoning, to taste.
Serve with the garnishes on the side.
Its rare that we have any leftovers of this, but if you do, it will be even tastier the next day. This is the veggie version, but you could also use the chicken stock and add some shredded chicken for the meat lovers in your life. Either way, this is comfort food, at its best.