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Vegetarian |
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Cuisine:
Regional American |
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Description |
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| Sharpen up your knives and get ready! Back around 15 years ago, I was vegetarian, living in California, and cooked up variations of this recipe for friends at least once a month. This chili from my personal recipe files still rates as one of my all-time best dishes. Jenn | |
Servings: 10-12 |
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Ingredients |
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Vegetable oil 1/2 cup olive oil 1 eggplant, cut into 1/2 inch cubes 2 onions, sliced 4 cloves garlic, chopped 1 red bell pepper, diced 1 yellow pepper, diced 1/2 fresh jalape?o chile, finely chopped 2 zucchini, diced 8 plum tomatoes, diced (preferably peeled and cored. If the tomatoes don't look good, use 2 35 ounce canned of whole plum tomatoes with juice and reduce broth) 1 cup vegetable broth 3 Tbsp chili powder 1 1/2 Tbsp cumin 1 Tbsp oregano (substitute fresh if available) 1 Tsp black pepper 1/2 tsp red pepper flakes 1 tsp kosher salt 1 cup Italian parsley, snipped or chopped 2 cups canned black beans (1 can) 1 1/2 cups corn (1 small can) 1/2 cup slivered fresh basil 1/2 cup fresh dill, chopped 1/4 cup fresh lemon juice Serve with: 1 cup sour cream 2 cups Monterrey Jack cheese, shredded 4 scallions, sliced |
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Method |
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| Heat 2 Tbsp vegetable oil in a large, heavy pot. Saute eggplant over medium-high heat. Set aside. To pan, add 1/2 cup olive oil and heat. Add onions, garlic, and peppers. Saute over medium heat for about 5 minutes then add zuchinni and cook all until just tender. To pan, add tomatoes, eggplant, broth, 1/2 cup parsley, and dried herbs. Bring to a boil, reduce heat; simmer gently uncovered for 30 minutes, stirring occasionally. Add beans, lemon juice, and fresh herbs. Season to taste with salt, Tabasco sauce, and sugar. Cook over medium heat for 15-20 minutes more. Stir in parsley. |
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