Best 4 Vegetarian Chiliemeril Lagasse Recipes

Vegetarian chili is a delicious and hearty dish that is perfect for a plant-based diet. It is packed with protein, fiber, and vitamins, and can be made with a variety of ingredients to suit your taste. From spicy and smoky to mild and flavorful, there are endless possibilities when it comes to creating a vegetarian chili that is both satisfying and delicious. This article will provide you with a few of the best recipes for vegetarian chili, each with its own unique flavor profile and ingredients. So whether you are a seasoned vegetarian or just looking for a healthier alternative to traditional chili, read on to discover the perfect vegetarian chili recipe for you.

Here are our top 4 tried and tested recipes!

EMERIL'S VEGETARIAN CHILI

Emeril's Vegetarian Chili image

Think meatless equals tasteless? Think again. This is a very good meatless chili courtesy of Emeril Lagasse, 2003. Recipe from foodnetwork.com. See my recipe for Emeril's Original Essence.

Provided by AmyZoe

Categories Black Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil
1 1/2 cups yellow onions, chopped
1 cup red bell pepper, chopped
2 tablespoons garlic, minced
2 -3 serrano peppers (stemmed, seeded, and minced, depending on taste)
1 zucchini, medium (stem ends trimmed and cut into small dice)
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups black beans, cooked (or canned beans, rinsed and drained)
15 ounces tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup fresh cilantro leaves, chopped
cooked brown rice
sour cream or strained plain yogurt, garnish
diced avocado, garnish
Emeril's Original Essence, garnish
chopped green onion, garnish

Steps:

In a large heavy pot, heat the oil over medium-high heat.
Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl.
Ladle the chili into the bowls over the rice.
Top each serving with a dollop of sour cream and a spoonful of avocado.
Sprinkle with Emeril's Essence and green onions and serve.

VEGETARIAN CHILI(EMERIL LAGASSE)

Vegetarian Chili(Emeril Lagasse) image

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

Provided by Sharon123

Categories Beans

Time 55m

Yield 6-8

Number Of Ingredients 30

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, rinsed and drained (or canned beans)
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
chopped green onion, garnish
creole seasoning, : (Emeril's Essence or also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning:.
Combine all ingredients thoroughly.
Yield: 2/3 cup.

EMERIL'S CHILI

Emeril's Chili image

Provided by Emeril Lagasse

Categories main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

Steps:

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

VEGETARIAN CHILI

Vegetarian Chili image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams

Tips:

Soaking the dried ancho, guajillo, and pasilla chiles in hot water before adding them to the chili helps to rehydrate them and release their flavor.
Using a combination of ground beef and ground turkey helps to keep the chili lean while still providing plenty of flavor.
Adding a variety of vegetables to the chili, such as onions, bell peppers, and corn, helps to add texture and flavor.
Using a variety of spices, such as chili powder, cumin, and oregano, helps to give the chili a complex flavor.
Simmering the chili for at least 30 minutes helps to allow the flavors to meld together.
Serving the chili with a variety of toppings, such as shredded cheese, sour cream, and diced avocado, allows people to customize their bowls to their own liking.

Conclusion:

Emeril Lagasse's vegetarian chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of ground turkey, vegetables, and spices creates a flavorful and satisfying chili that is sure to please everyone at the table. Serve it with your favorite toppings and enjoy!