It's definitely getting chilly in Tahoe, which is why making homemade chlli definitely hits the spot!
This is my very favorite type of chili...it's more like a Mexican chili if you ask me. It has great spice and heat to it...and I love the addition of queso fresco and avocado. Definitely perfect for a cold night in!
Recipe adapted from Emeril Lagasse:
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Diced avocado, garnish
- Queso Fresco, crumbled
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 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, ladle the chili into the bowls. Top each serving a spoonful of avocado. Sprinkle queso fresco on top.
We also made the cornbread from scratch. Find the recipe we used here.
Nothing makes me feel more at home than a warm chili! How do you like your chili?
Linked to: Tasty Tuesdays