Emeril's Vegetarian Chili and Sour Cream Cornbread

Recipe adapted from Food.com
Make this chili the day before you want to serve it, if possible. 

2 tablespoons canola oil
1 C brown onions, chopped finely
1 C chopped red bell peppers
2 Tbs minced garlic
2 to 3 long red chillies, seeds removed and chopped finely
1 medium zucchini, diced
2 C fresh corn kernels (about 3 ears)
680g (1 1/2 lbs) portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
1/2 - 1 Tbs chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
400g can whole peeled tomatoes
400g can mixed beans
425ml tomato passata
1 C vegetable stock
1/4 cup chopped fresh cilantro leaves

1. In a large pot, heat the oil over medium-high, and add the onions. Cook, stirring, until soft, then add the capsicum, garlic and chillies. Continue to cook, stirring occasionally, until soft. 
2. Add 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. 
3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. 
4. 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 at least 40 minutes.
5. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
6. Serve topped with sour cream/greek yogurt, avocado, shredded cheese, Emeril's creole seasoning, and cornbread. 

Emeril's 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

1. Combine all ingredients thoroughly.

Sour cream cornbread

Recipe adapted from Food.com

1/2 C canola oil
1/4 C brown sugar
4 eggs
1 C sour cream
1 C milk
1 2/3 C flour
1 2/3 C yellow cornmeal or polenta
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1. Whisk together oil and sugar until well blended, then add eggs, two at a time, beating well after each addition. 
2. Whisk in sour cream and milk, then add dry ingredients and whisk until just combined. 
3. Allow batter to rest for 15-30 minutes, then spoon into two baking-paper-lined 9 inch pans (round or square) and bake for 15-17 minutes at 425F/218C.
4. Allow to cool for a few minutes, then slice and serve warm with butter and honey.