vegetarian chili
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| http://online-cookbook.com |
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| source: lisa |
| serves/makes:6 |
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| 1 | mediumsize 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 | mediumsize yellow onions, cut into 1/4-inch dice |
| 4 clove | 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 lb. | (.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 |
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| 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. |
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| 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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| (ID: 73781) Mirror: rec.food.recipes: Sat, Jul 16, 2005 |