Vegetarian Chiliemeril Lagasse Recipes

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.

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.

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.

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.

Steps:

• Place all the ingredients in a mixing bowl.
• Stir well to combine, using a wooden spoon.
• Store in an airtight container for up to 3 months.
• Heat the oil in a large, heavy pot over medium-high heat.
• Add meat and stir with a long handled wooden spoon to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through; about 5 minutes.
• Add onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil; lower the heat to medium-low and simmer, uncovered, for 30 minutes stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Using oven mitts or pot holders, remove the pot from the heat.
• ladle the chili into bowls, and serve.