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Vegetarian Chili
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Recipe Information
Source:
Lisa

Serves/Makes:6

Ingredients
  • 1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes
  • 1 tbsp (15 ml) coarse (kosher) salt
  • 3/4 cup (175 ml) (or as needed) best-quality olive oil
  • 2 medium-size yellow onions, cut into 1/4-inch dice
  • 4 cloves garlic, finely chopped
  • 2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice
  • 1 35 oz (980 grm). can Italian plum tomatoes
  • 1-1/2 lbs (.7 kg). fresh ripe Italian plum tomatoes, cut into 1 inch cubes
  • 2 tbsp (30 ml) chili powder
  • 1 tbsp (15 ml) ground cumin
  • 1 tbsp (15 ml) dried oregano
  • 1 tbsp (15 ml) dried basil
  • 2 tsp (10 ml) freshly ground black pepper
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) fennel seeds
  • 1/2 cup (125 ml) chopped fresh Italian parsley
  • 1 cup (225 ml) canned dark red kidney beans, drained
  • 1 cup (225 ml) canned chick-peas (garbanzos) drained
  • 1/2 cup (125 ml) chopped fresh dill
  • 2 tbsp (30 ml) fresh lemon juice
  • cooked brown rice
  • shredded cheddar cheese
Preparation
  • Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.
  • Heat 1/2 cup (125 ml) of the oil in a large skillet over medium heat.
  • Add the eggplant and saute until almost tender, adding a bit more oil if necessary.
  • Remove the eggplant to a casserole or Dutch oven.
  • Heat the remaining 1/4 cup (60 ml) oil in the same skillet over low heat.
  • Add the onions, garlic and green peppers and saute just until softened, about 10 minutes.
  • Add onions to the casserole with any oil.
  • Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.
  • Cook uncovered, stirring frequently, for 30 minutes.
  • Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender.
  • Stir well and taste and adjust seasonings.
  • Serve immediately with brown rice and lots of shredded cheddar cheese.
Comments
From the Silver Palate Good Times Cookbook which says, We ve made a vegetable chili that is just as lush and spicy as those with lots of beef and pork.

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