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!

Ingredients:

  • 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

Chili Ingredients

Directions:

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.

Chili vegetables

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.

Veggie Chili

Serve and top with garnishes!

Bowl of Veggie Chili

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?