I shared with you a few years ago a vegetable chili I made for a dinner date we hosted with some of our friends who were vegan. Well, I am bringing it back! I made the chili again for a neighbor who just had a baby. Her family eats dairy and gluten free so I figured this would be a perfect recipe to share!
I saved a few bowls for my family out of the big pot because it’s just SO good! Seriously. Even my parents tried it and they couldn’t believe how amazing it tasted and that there was no meat like a traditional chili. Woo hoo!! Just writing about it makes me sad there is no more in my fridge – guess I’ll have to make it again very very soon!
Here’s how I made it. I will be honest, it’s a lengthily process. It takes a couple of hours to make but it’s definitely worth it! p.s. this is NOT a crock pot chili
When it was time to add the roasted veggies I had to move everything out of my dutch oven and into a really big stock pot that I have.
This dish can be easily made into a vegan one by substituting out the cheese and sour cream with vegan brands. *we did this a few years ago and it was equally as delicious! Honestly, I couldn’t even tell a difference!
- ¼ cup olive oil, divided
- 2½ cups diced yellow onions
- 1 poblano pepper, stemmed, seeded, and chopped
- ¾ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 large or 2 small jalapeno peppers, seeded and minced
- 2 tablespoons minced cilantro stems
- 1½ tablespoons minced garlic
- 2 tablespoons chili powder
- 1 tablespoon Emeril's Southwest Essence
- 1 teaspoon ground cumin
- ½ teaspoon crumbled Mexican oregano
- 2 teaspoons salt, divided
- 2 cans diced tomatoes, with juices
- 6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
- 2 cups cooked kidney beans, drained
- 4 cups diced (1/2-inch) zucchini
- 4 cups diced (1/2-inch) yellow squash
- 1 tablespoon masa harina or yellow cornmeal
- 2 tablespoons freshly chopped cilantro leaves
- Sour cream, for serving
- Grated sharp Cheddar Cheese, for serving
- Preheat the oven to the broil setting.
- In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1½ teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
- While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and ¼ teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes. Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining ¼ teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.
- Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.
- Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
- Chef's Note: this chili is best made a day in advance.
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/south-of-the-border-veggie-chili-with-fixins-recipe.html?oc=linkback
Thanks for stopping by! I'd love for you to FOLLOW ME!!