Super Bowl Underpass Vegi Chilli

The Superbowl Underpass: Here’s The Vegi Chili That May Just Kick All Meat Chilis’ Butts


It’s silly enough to deal with the questions of #Deflategate. (Seriously?) Shouldn’t we all be dealing with the heavy-duty beef/pork, super-ridiculously-duper pork chilis that all the world seems to world wants to eat this Sunday for Super Bowl?

But…. It doesn’t have to be like that. Taking in the game and the love of everyone watching it with friends/family doesn’t really have to mean having to answer to your stomach the next morning… or possibly the next week.

So imagine this:

A scenario wherein you eat a chili that fulfills everything that makes you happy. And by the way, probably many others. It gives you strength, and is a reconciliation to the classic concept of chili, and never gives up on its flavor.

Are you ready?


Then here we go….


  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2-3 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-tablespoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4-teaspoon cayenne pepper
  • 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

Here’s what you need to do with those ingredients:

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 six 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 more, 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 half of 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, and the rest of the fresh cilantro leaves, torn at the last minute. Sprinkle with onions and serve.