Vegetarian Skillet Chili With Eggs And Cheddar Recipes
VEGETARIAN CHILI(EMERIL LAGASSE)
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
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.
WEEKNIGHT VEGETARIAN CHILI
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
- Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
- Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.
VEGETARIAN SKILLET CHILI
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Provided by Melissa Clark
Categories easy, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
- Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
- Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams
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