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Slow-Cooked Vegetarian Chili

Slow-Cooked Vegetarian Chili

Adapted from Emeril Lagasse

Slow-Cooked Vegetarian Chili

Ingredients

  1. 2 tablespoons neutral-tasting oil, like canola or grapeseed
    1 1/2 cups yellow onions, chopped
    1 cup red bell peppers, chopped
    2 tablespoons minced garlic
    2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
    1 medium zucchini, stem ends trimmed and cut into small dice
    2 cups (about 3 ears) fresh corn kernels
    1 1/2 pounds (about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed
    4 large tomatoes, peeled, seeded, and chopped
    2 tablespoons chili powder
    1 tablespoon ground cumin
    1 1/4 teaspoons salt, plus more to taste
    1/4 teaspoon cayenne
    3 cups cooked black beans, or canned beans, rinsed and drained
    1 (15-ounce) can tomato sauce
    1 cup vegetable stock, or water
    1/4 cup fresh cilantro leaves, chopped plus more for garnish
    Shredded monterey jack cheese (optional), for garnish
    Sour cream (optional), for garnish
    Lime wedges (optional), for garnish

Directions

  1. In a large slow cooker, combine all ingredients except for cilantro. Cook over high heat for 3 to 4 hours or low heat for 7 to 8 hours, stirring occasionally. Before dividing into bowls, stir in cilantro and season with more salt to taste (optional).
  2. Divide chili into bowls. Garnish with more cilantro, cheese, sour cream, and lime wedges.
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