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South of the Border Veggie Chili with Fixins


1/4 cup olive oil, divided
2 1/2 cups diced yellow onions
1 poblano pepper, stemmed, seeded, and chopped
3/4 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 large or 2 small jalapeno peppers, seeded and minced
2 tablespoons minced cilantro stems
1 1/2 tablespoons minced garlic
2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence
1 teaspoon ground cumin
1/2 teaspoon crumbled Mexican oregano
2 teaspoons salt, divided
2 cans diced tomatoes, with juices
6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
2 cups cooked kidney beans, drained
4 cups diced (1/2-inch) zucchini
4 cups diced (1/2-inch) yellow squash
1 tablespoon masa harina or yellow cornmeal
2 tablespoons freshly chopped cilantro leaves
Sour cream, for serving
Grated sharp Cheddar Cheese, for serving
Chopped green onions, for serving
Fried tortilla chips or strips, for serving



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