vegetarian chili
http://online-cookbook.com 
 
source: lisa 
serves/makes:6 
 
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
 
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. 
 
 
 
 
 
(ID: 73781) Mirror: rec.food.recipes: Sat, Jul 16, 2005


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