Emeril's Vegetarian Chili

Soups & Stews

Recipe courtesy of Emril Legasse, Sizzling Skillets and Other One Pot Wonders

Serves 4 quarts, 6 to 8 servings

  • 2 cups du Puy lentils
  • 1 cup dried pinto beans, soaked overnight
  • 1 cup dried cream peas or small white beans such as navy beans or crowder peas, soaked overnight
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1¼ teaspoons hot paprika
  • 1 teaspoon cayenne
  • 3/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1 head garlic, minced
  • 2 cups yellow onion, small diced
  • 1 cup red bell pepper, small diced
  • 1 cup yellow bell pepper, small diced
  • 1 cup poblano chile, small diced
  • 14.5 ounce petite diced tomatoes with juice
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chipotle sauce
  • 8 cups vegetable stock
  • 1 tablespoon kosher salt
  • 1 teaspoon hot sauce or to taste
  • 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

Emeril's Vegetarian Chili

Click image to enlarge


This is the slow cooker version.

Add the lentils, beans, 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 beans are tender and almost creamy. Season the chili with hot sauce and crushed red pepper to taste before serving.

Serve the chili hot in bowls garnished with grated sharp cheddar, sour cream, green onions and cilantro.

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