Vegetarian chili with beans, zucchini, and mushrooms
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 311, total fat 7 G., saturated fats G., proteins 13 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 311, total fat 7 G., saturated fats G., proteins 13 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Emeril Lagasse serves this spicy chili over rice and tops each bowl with sour cream and soft avocado pieces.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of boiled or canned red beans (drain and rinse)
- 2 cups white beans (drain and rinse)
- 1 medium zucchini, diced into small cubes (ends trimmed)
- 680 g washed and diced portobello mushroom caps (about 5 large ones)
- 2-3 serrano peppers, chopped (stem and seeds removed), to taste
- 4 large tomatoes, peeled, seeded and chopped
- 1 can (425 g) of tomato sauce
- 1 cup vegetable broth or water
- 2 tbsp. l. canola oil
- 1.5 cups chopped onion
- 1 cup chopped red bell pepper
- 2 tablespoons minced garlic
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 and 1/4 teaspoons salt
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, corn, as a side dish
- Sour cream or strained plain yogurt, diced avocado, green onions and Creole spice mix, for serving
Creole Spice Mix:
- 2.5 tbsp paprika
- 2 tbsp. salt
- 2 tbsp garlic powder
- 1 tbsp. black pepper
- 1 tbsp onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp. l. dried oregano
- 1 tbsp dried thyme
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Cooking the dish according to the recipe:
- Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion, bell pepper, garlic, and serrano pepper. Cook, stirring, until softened, about 3 minutes.
Add the zucchini and mushrooms and cook, stirring, until softened, about 6 minutes, until the vegetables release their juices and begin to brown around the edges. Add the chili powder, cumin, salt, and cayenne pepper and cook, stirring, until fragrant, about 30 seconds. - Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from heat and add cilantro. Adjust seasonings to taste.
To serve, place 1/4 cup brown rice in the bottom of a deep bowl. Spoon the chili over the rice. Garnish each serving with a dollop of sour cream and avocado. Sprinkle with Creole spice mix and green onions and serve.
Creole Spice Mix: Mix all ingredients thoroughly. Yield: 2/3 cup.
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