VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
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.
- 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
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.
EMERIL'S VEGETARIAN CHILI
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
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.
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
SOME REAL GOOD CHILI - EMERIL LAGASSE
Recipe from Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone by Emeril Lagasse. I found this on the back page of my BJ's Wholesale Club Journal.
Provided by Denise in NH
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 339.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2976.8, Carbohydrate 16.6, Fiber 4.6, Sugar 6.9, Protein 24
SHEPHERD'S PIE - EMERIL LAGASSE
Make and share this Shepherd's Pie - Emeril Lagasse recipe from Food.com.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
- Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
- Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
- Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
- Drain in a colander and return to the pot.
- Over low heat, mash the potatoes with a potato masher.
- Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
- Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf.
- Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
- Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
- Remove from the oven and serve immediately.
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