Vegetable Chili

Name: Vegetable Chili
Prep time: 25 min
Total time: 130 min
Yield: 8 Servings
Ingredients: 1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes; 1 tablespoonu00a0coarse (kosher) salt; u00be cup best-quality olive oil; 2 medium-size yellow onions, cut into u00bc-inch dice; 4 cloves garlic, finely chopped; 2 large green bell peppers, cored, seeded, and cut into u00bc-inch dice; 1 x 35 ounce can Italian plum tomatoes; 1u00bd pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon dried basil; 2 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 teaspoon fennel seeds; u00bd cup fresh Italian parsley, chopped; 1 cup canned dark red kidney beans, drained; 1 cup canned chickpeas (garbanzos), drained; u00bd cup fresh dill, chopped; 2 tablespoons fresh lemon juice; shredded cheddar cheese

By Beans, Chilis, Eggplant, Vegetarian Sautéing, Simmering

February 10, 2020

This is one of my all-time favorite chili recipes, which happens to be vegetarian. It's the perfect thing to make for a crowd with a regular chili con carne. It will please your vegetarian guests and the carnivores as well. It's delicious!

Prep: 25 mins
Cook: 1 hrs 45 mins
Yields: 8 Servings

Ingredients

1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes

1 tablespoon coarse (kosher) salt

¾ cup best-quality olive oil

2 medium-size yellow onions, cut into ¼-inch dice

4 cloves garlic, finely chopped

2 large green bell peppers, cored, seeded, and cut into ¼-inch dice

1 x 35 ounce can Italian plum tomatoes

1½ pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoon freshly ground black pepper

1 teaspoon salt

1 teaspoon fennel seeds

½ cup fresh Italian parsley, chopped

1 cup canned dark red kidney beans, drained

1 cup canned chickpeas (garbanzos), drained

½ cup fresh dill, chopped

2 tablespoons fresh lemon juice

shredded cheddar cheese

Directions

1Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.

2Heat ½ cup of the oil in a large skillet over medium heat.

3Add the eggplant and sauté until almost tender, adding a bit more oil if necessary.

4Remove the eggplant to a casserole or Dutch oven.

5Heat the remaining ¼ cup oil in the same skillet over low heat.

6Add the onions, garlic and green peppers and sauté just until softened, about 10 minutes.

7Add onions to the casserole with any oil.

8Place 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.

9Cook uncovered, stirring frequently, for 30 minutes.

10Stir in the kidney beans, chickpeas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings.

11Serve with shredded cheddar cheese.

Recipe from THE NEW BASICS COOKBOOK, by Sheila Lukins and Julee Rosso, Published 1989.

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