South Of The Border Veggie Chili

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This chili recipe is one of Emeril's. It is one of the better vegetable chilis that I have made (even better than some meat based chilis that I've had). Best part is that if you want to cut out meats from your diet or want some recipes for lent, this is a tried and true recipe and one I highly recommend."

Original recipe yields 8 servings
OK
  • EMERILS SOUTHWEST SEASONING

Nutritional

  • Serving Size: 1 (388.8 g)
  • Calories 332.1
  • Total Fat - 10.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 1.9 mg
  • Sodium - 1861.3 mg
  • Total Carbohydrate - 44.5 g
  • Dietary Fiber - 17 g
  • Sugars - 6.3 g
  • Protein - 19.9 g
  • Calcium - 144.9 mg
  • Iron - 6.7 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to the broil setting.

Step 2

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 1 1/2 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.

Step 3

While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes (keep an eye on them, being careful not to burn). Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.

Step 4

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.

Step 5

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.

Step 6

Chef's Note: this chili is best made a day in advance.

Step 7

NOTE # 2: If you are using bouillion for your chicken or vegetable stock, realize that because it contains salt, you may not want to add the full measure of salt as part of your ingredients. Rather taste for salt content at the end of cooking time and add or not according to your preference.

Step 8

Emeril's Southwest Seasoning:.

Step 9

Combine all ingredients thoroughly. Yield: 1/2 cup. Store in an airtight container. *NOTE: only use 1 tablespoon of the seasoning mix for the chili recipe. The remainder is meant to be stored and used for many other dishes*

Tips & Variations


No special items needed.

Related

Daily Inspiration

Great combination of flavors and a great way to use up veggies. Love the spiciness -- not too spicy, just enough. I added some corn, pinto and black beans just to bump up the vegges (didn't have kidney beans). This makes alot so we'll be able to have it for several lunches. Soooo good and soooo healthy. : )

(21 Mar 2020)

LifeIsGood

Excellent!!! This is the best veggie chili I've ever had. It's so flavorful and has just the right amount of spice for me. The corn meal thickens it up perfectly. It's awesome without the extra toppings, but those put it over the top. Love, love, love the flavor of this healthy veggie chili! Thank you! It is going into my Best of 2019 file!!

review by:
(6 Oct 2019)

Gerry

This is a great combination, the aroma alone rates a five! I made half a recipe, other than using Italian parsley instead of the cilantro I made as posted - I so enjoyed this delicious chili. Plans are to make it again making the full recipe, I know it will make for a great weekend dish. Yes reruns for this one!

review by:
(31 Mar 2015)