South Of The Border Veggie Chili With Fixins Recipe

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Emeril Lagasse on Food Network


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1/2 teaspoon crumbled Mexican oregano

1 tablespoon masa harina or yellow cornmeal

2 cups cooked kidney beans, drained

2 cans diced tomatoes, with juices

2 1/2 cups diced yellow onions

1/2 cup diced yellow bell pepper

6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock

1 tablespoon Emeril's Southwest Essence

2 teaspoons salt, divided

1/4 cup olive oil, divided

2 tablespoons freshly chopped cilantro leaves

Grated sharp Cheddar Cheese, for serving

1 teaspoon ground cumin

4 cups diced (1/2-inch) yellow squash

2 tablespoons minced cilantro stems

1 poblano pepper, stemmed, seeded, and chopped

1 large or 2 small jalapeno peppers, seeded and minced

Chopped green onions, for serving

1 1/2 tablespoons minced garlic

4 cups diced (1/2-inch) zucchini

3/4 cup diced red bell pepper

Fried tortilla chips or strips, for serving

Sour cream, for serving

2 tablespoons chili powder

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