Best Vegetarian Chili Recipe
Slow-Cook Your Way to Vegetarian Chilli
Do you buy one of every vegetable when you are at the market? Do you find yourself with a stuffed fridge and not enough time to get through it all before it turns? Has this happened to you more than once? You may be suffering from overeager farmers market shopper syndrome, but there is a cure! This slow-cooked vegetarian chilli takes all of your late Summer bounty and in a matter of hours transforms it into a thick, hearty stew. I'm still relatively new to slow cookers, but I'm amazed by how the veg and beans hold their shape while softening to the perfect, toothsome texture. If you don't have all the ingredients on hand or you want to throw in something else to the mix (like pumpkin instead of courgette), go right ahead! Just keep the proportions in mind.
Adapted from Emeril Lagasse
Slow-Cooked Vegetarian Chilli
Ingredients
240 grams yellow onions, chopped
150 grams red bell peppers, chopped
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium courgette, stem ends trimmed and cut into small dice
330 grams fresh corn kernels
670 grams (about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed
4 large tomatoes, peeled, seeded, and chopped
2 tablespoons chilli powder
1 tablespoon ground cumin
1 1/4 teaspoons salt, plus more to taste
1/4 teaspoon cayenne
510 grams cooked black beans, or canned beans, rinsed and drained
1 (420 gram) tin tomato sauce
240 mL vegetable stock, or water
15 grams fresh coriander leaves, chopped plus more for garnish
Shredded monterey jack cheese (optional), for garnish
Sour cream (optional), for garnish
Lime wedges (optional), for garnishDirections
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