The recipe Vegetarian Chili, adapted from Emeril Lagasse 2003

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Vegetarian Chili, adapted from Emeril Lagasse 2003 recipe is a Mexican Dinner meal that takes 20 minutes to make. If you enjoy Mexican for Dinner, you will like Vegetarian Chili, adapted from Emeril Lagasse 2003!

Vegetarian Chili, adapted from Emeril Lagasse 2003

Vegetarian Chili, adapted from Emeril Lagasse 2003 Recipe
Vegetarian Chili, adapted from Emeril Lagasse 2003

What Course Is Vegetarian Chili, adapted from Emeril Lagasse 2003?

Vegetarian Chili, adapted from Emeril Lagasse 2003 is for Dinner.


How Long Does Vegetarian Chili, adapted from Emeril Lagasse 2003 Recipe Take To Prepare?

Vegetarian Chili, adapted from Emeril Lagasse 2003 takes 15 minutes to prepare.


How Long Does Vegetarian Chili, adapted from Emeril Lagasse 2003 Recipe Take To Cook?

Vegetarian Chili, adapted from Emeril Lagasse 2003 takes 20 minutes to cook.


How Many Servings Does Vegetarian Chili, adapted from Emeril Lagasse 2003 Recipe Make?

Vegetarian Chili, adapted from Emeril Lagasse 2003 makes 4 servings.


What Are The Ingredients For Vegetarian Chili, adapted from Emeril Lagasse 2003 Recipe?

The ingredients for Vegetarian Chili, adapted from Emeril Lagasse 2003 are:

2 T. canola oil
1-1/2 c chopped yellow onions
1 c. chopped red bell peppers
2 tbsp. minced garlic
2 serrano peppers, ,stemmed, seeded and minced
1 med. zucchini, stem ends trimmed and cut into small dice
1 c. corn kernels
3 large portobello mushrooms, wiped clean and cubed
2 tbsp. chili powder
1 tbsp. ground cumin
1-1/4 tsp. salt 1/4 tsp. cayenne
1 15-0z. can diced tomatoes
2 - 15-oz. cans cooked black beans
1 15-oz. can tomato sauce
1 c. veg. stock or water
1/4 c. chopped fresh cilantro leaves


How Do I Make Vegetarian Chili, adapted from Emeril Lagasse 2003?

Here is how you make Vegetarian Chili, adapted from Emeril Lagasse 2003:

Makes four 2-cup servings for 392 calories/serving. In a large, heavy pot, heat oil over med-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring until soft (3 minutes). Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid (6 minutes). Add the chili powder, cumin, salt and cayenne, and cook, stirring, about 30 seconds. Add the tomatoes and stir well. .Add the beans, tomato sauce and veg. stock, stir well, and bring to boil. Reduce the heat to med-low and simmer, stirring occasionally, for 20 minutes.Remove from the heat and stir in Cilantro.If you want to add some more calories, top each serving with a dollop of sour cream and a spoonful of avocado.Number of Servings: 4Recipe submitted by SparkPeople user SHORTSNSANDALS.


What's The Nutritional Info For Vegetarian Chili, adapted from Emeril Lagasse 2003?

The nutritional information for Vegetarian Chili, adapted from Emeril Lagasse 2003 is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.0
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.4 mg
  • Total Carbs: 68.0 g
  • Dietary Fiber: 19.6 g
  • Protein: 19.7 g

What Type Of Cuisine Is Vegetarian Chili, adapted from Emeril Lagasse 2003?

Vegetarian Chili, adapted from Emeril Lagasse 2003 is Mexican cuisine.


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