I think it’s officially chili season in Minnesota! It wasn’t overly cold the last couple days, but with the rain and cooler temperatures, I was in the mood for chili.
I have tons of chili recipes that are delicious – various vegetable chilis – even some with lentils. But this one truly stands out. I’m not sure my husband will let me go back to an old stand-by after he tasted this one. I LOVE the Portobello mushrooms in this chili.
I made this recipe in my Fall Soups class, and it got rave reviews from everyone who likes a bit of spice. (If you don’t like spicy food, adjust the seasonings – omit the cayenne!)
This is adapted from an Emeril Lagasse recipe. I don’t generally make a lot of his recipes, but I’m so glad I found this one!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 zucchini, diced
- 2 cups fresh or frozen organic corn
- 4 Portobello mushrooms, stemmed, cleaned and cubed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon cayenne
- 4 tomatoes, seeded and diced
- 3 cups black beans (or about 2 cans, drained and rinsed)
- 1 15-oz can tomato sauce
- 1 cup vegetable stock or water
- Garnishes as desired: fresh cilantro, avocado
In a large pot, heat oil over medium heat.
Add onions, bell peppers, jalapeno peppers and a 1/4 teaspoon salt and cook for a few minutes until soft.
Add zucchini, corn and mushrooms. Stir and cook for another 6 minutes.
Add chili powder, cumin, 1 teaspoon salt and cayenne. Stir and cook for about 30 seconds.
Add tomatoes, beans, tomato sauce and water. Stir and bring to a boil.
Reduce heat to medium-low and simmer for 20 minutes.
Serve and top with garnishes!
This is even better the second day. Make a batch on the weekend and serve during the week, or freeze for a day when you don’t have time to cook and the refrigerator is bare.
What’s your favorite chili recipe?