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Slow-Cooked Vegetarian Chilli

Slow-Cooked Vegetarian Chilli

Adapted from Emeril Lagasse

Slow-Cooked Vegetarian Chilli

Ingredients

  1. 2 tablespoons neutral-tasting oil, like rapeseed
    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 garnish

Directions

  1. In a large slow cooker, combine all ingredients except for coriander. 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 coriander and season with more salt to taste (optional).
  2. Divide chilli into bowls. Garnish with more coriander, cheese, sour cream, and lime wedges.
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