Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Vegetarian Chili
- add review
- #44953
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 medium eggplant, unpeeled, cut into 1/2 inch cubes
1 tablespoon coarse (kosher) salt
3/4 cup (or as needed) olive oil
2 medium 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 can (35 ounce size) Italian plum tomatoes, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 pound fresh ripe Italian plum tomatoes, cut into 1 inch cubes
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh dill
2 tablespoons fresh lemon juice
cooked brown rice
shredded cheddar cheese
directions
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 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 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.
added by
sandyu42
nutrition data
445 calories, 30 grams fat, 43 grams carbohydrates, 9 grams protein per serving.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 2, 2008
This is the best vegetarian chilit that you will ever enjoy! I would cut down on the oil and we didn't use the rice or cheese in order to cut down the carbs/fat, other than that you will love this. Make extra and freeze!