Mexican

Vegetarian Chili

Name: Vegetarian Chili
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 cups chopped yellow onions; 1 cup chopped red bell peppers; 2 serrano peppers (stemmed, seeded, and minced); 1 1/2 tablespoons minced garlic; 1 1/2 pounds portabello mushroom caps (cleaned, scraped, and cubed); 2 medium zucchini (cut into 1-inch cubes); 2 cups corn kernels (freshly cut off the cob or frozen); 1 small yellow squash (cut into 1-inch cubes); 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/2 teaspoons Kosher salt; 1/4 teaspoon cayenne; 1/4 teaspoon pimenton del la vera (hot paprika); 4 large tomatoes (peeled and chopped); 3 cups firmly cooked black beans; 1 15.5 oz can tomato sauce; 1 cup vegetable stock (preferably homemade); 1 1/2 teaspoon sambal; short grain brown rice (cooked until chewy); sour cream; sliced avocado; chopped scallions; shredded Cheddar

My Vegetarian Chili is a hearty crowd-pleaser. I love serving it over chewy short-grain brown rice.

By Chef Laura Bonicelli

black beanspeppersportabello mushroomszucchini

Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Servings

10 servings

Ingredients

2 tablespoonscanola oil
1 1/2 cupschopped yellow onions
1 cupchopped red bell peppers
2 serrano peppers (stemmed, seeded, and minced)
1 1/2 tablespoonsminced garlic
1 1/2 poundsportabello mushroom caps (cleaned, scraped, and cubed)
2 medium zucchini (cut into 1-inch cubes)
2 cupscorn kernels (freshly cut off the cob or frozen)
1 small yellow squash (cut into 1-inch cubes)
2 tablespoonschili powder
1 tablespoonground cumin
1 1/2 teaspoonsKosher salt
1/4 teaspooncayenne
1/4 teaspoonpimenton del la vera (hot paprika)
4 large tomatoes (peeled and chopped)
3 cupsfirmly cooked black beans
1 15.5 ozcan tomato sauce
1 cupvegetable stock (preferably homemade)
1 1/2 teaspoonsambal
short grain brown rice (cooked until chewy)
sour cream
sliced avocado
chopped scallions
shredded Cheddar

Instructions

1
In a heavy Dutch oven, heat the oil over medium-high heat. In that cook the onions, both peppers, and garlic for about 5 minutes until soft. Add the mushrooms and cook for 5 minutes. Add the zucchini, corn, and yellow squash. Cook, stirring, until soft and the vegetables give off their liquid and start to brown, about 10 minutes.
2
Add the chili powder, cumin, salt, cayenne, and pimenton. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, beans, tomato sauce, stock, and sambal. Bring to boil. Reduce heat and simmer, covered, over medium-low for about 30 minutes.
3
Serve over 1/3 cup brown rice. Garnish with sour cream, avocado, scallions.

Nutrition (per serving)

185

Calories

Protein

31g

Carbs

Fat

Fiber

790mg

Sodium