m. c. de marco: The New Kitchen Cookbook

Vegetarian Chili

This chili is based on Emeril’s recipe, with some toning down because it was intended as the Good Kirk alternative to an Evil Kirk Texas chili. The main modifications involved using some real chiles instead of dried chili powder, since I had them on hand for the evil version, plus sizing lots of things to the can rather than to cups.




  1. Heat all onion, garlic, and peppers in oil for 3 minutes.
  2. Add zucchini, corn, and mushrooms, and cook for 6 minutes.
  3. Add spices and cook for 30 seconds.
  4. Add tomatoes, beans and stock, and bring to a boil.
  5. Simmer 20 minutes.
  6. Remove from heat and add cilantro.
  7. Serve with garnishes.


The original recipe called for a can of tomato sauce and 4 fresh tomatoes.