Does anyone know of an awsome vegetarian Chili recipe? Or of were i can find one?

Im looking for mild-medium spice and taste that meat eaters can appreciate also....(im the only vegetarian in my family)Does anyone know of an awsome vegetarian Chili recipe? Or of were i can find one?
Yes! Morning star has this frozen crumbled meat and then you put that in a pot with a little bit of olive oil (just a dash) and then put a can of tomato sauce, then a can of each: kidney beans, pinto beans, black beans, white beans, and red beans. Then put some juice from a chili pepper, cayenne pepper (just a dash), salt, pepper, and then use a little bit of your favorite hot sauce in it. Heat till its all nice and warm and then top it with cheese. Its soo good I make it for non vegetarians all the time and they love it.Does anyone know of an awsome vegetarian Chili recipe? Or of were i can find one?
* 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


* 1 medium zucchini, stem ends trimmed and cut into small dice


* 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


* Cooked brown rice, accompaniment


* Sour cream or strained plain yogurt, garnish


* Diced avocado, garnish


* Essence, recipe follows, garnish


* Chopped green onions, garnish





Directions





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 zucchini, 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, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):





* 2 1/2 tablespoons paprika


* 2 tablespoons salt


* 2 tablespoons garlic powder


* 1 tablespoon black pepper


* 1 tablespoon onion powder


* 1 tablespoon cayenne pepper


* 1 tablespoon dried oregano


* 1 tablespoon dried thyme





Combine all ingredients thoroughly.





Yield: 2/3 cup
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