Emeril's Vegetarian Chili
This Vegetarian Alternative is Hearty and Filling
Looking for a vegetarian chili recipe that is as hearty and filling as the original? Look no further!
Add the lentils, pink beans, cream peas, chili powder, cumin, paprika, cayenne, oregano, cinnamon, garlic, onion, bell peppers, poblano, tomatoes, wine, tomato paste, chipotle sauce, stock, and salt to the crock of a 6- quart slow cooker. Cover and cook on high for 3 hours.
Continue to cook for 2 hours longer, or until the beans are tender and almost creamy. Season the chili with the hot sauce and crushed red pepper before serving.
Serve the chili in bowls, garnished with grated cheddar, sour cream, green onion, and cilantro.
Note: Chipotle sauce is a hot sauce made from chipotle peppers, which have a warm, smoky flavor. This recipe was tested using La Morena Home Made Style Chipotle Sauce, which can be found in the international aisle of your grocery store, in Latin markets, or online. If you cannot find it in your area, substitute an equal amount of smashed and finely chopped canned chipotles in adobo.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Emeril Lagasse from Sizzling Skillets and Other One-Pot Wonders, HarperCollins Publishers, New York, NY, 2011, copyright MSLO, Inc, All Rights Reserved
Course: Main Course