I can’t say I made this recipe up, this is based on Emeril’s vegetarian chili from the food network website. But I still want you to know about it, and I did make a few
improvements adjustments. Really, the problem with most chilis is, they are always afraid to bring the heat, and that is unacceptable. I like things spicy as hell. So feel free to cut back as you see fit. I was also very skeptical about the zucchini, but it really added a little something extra.
Hearty Black Bean Chili
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped red and orange bell pepper (1 each)
1 serrano pepper, diced
1 habenero pepper, minced
1 red jalapeno pepper, diced
6 cloves garlic, minced
1 small zucchino, diced
2 cups organic corn kernals (people, if it’s not organic, don’t even think about adding this ingredient)
2 tbs chili powder
1 tbs cumin
a heavy sprinkle of cayenne
1 16 oz. can of crushed tomatoes
2 cans black beans, well rinsed
3 oz tomato paste
2 diced avocados
1 handful diced cilantro
1 bunch diced green onions
optional: tortilla chips
Add the olive oil to a big deep pot (cast iron is good here.) Once hot, add the onions and stir for a few minutes. add the peppers and zucchini, and stir things around on medium heat for a few minutes. Then go ahead and add everything else up to the tomato paste, and let it come to a boil. If necessary, add a little water, but you should be ok with all the crushed tomatoes.
To serve, scoop the chili into a bowl, sprinkle with the cilantro and green onions, and top with diced avocado. Serve with tortilla chips on the side for dipping and crumbling.