Plain.Recipes

Vegetable Chili

Source: www.cookbooks.com/Recipe-Details.aspx?id=320556

Ingredients

  1. olive oil
  2. 1/2 peeled eggplant, 1/2-inch cubes
  3. 2 zucchini, 1/2-inch cubes
  4. 2 onions, diced
  5. 4 cloves garlic, minced
  6. 2 red peppers, diced
  7. 1 large can plum tomatoes
  8. 1 to 2 lb. fresh plum tomatoes
  9. 2 Tbsp. chili powder
  10. 1 Tbsp. ground cumin
  11. 1 Tbsp. basil
  12. 1 Tbsp. oregano
  13. 2 tsp. ground black pepper
  14. 1 tsp. salt
  15. 1 tsp. fennel seed
  16. 1/2 c. flat leaf parsley
  17. 1 (15 oz.) can kidney beans (dark red), drained
  18. 1 (15 oz.) can chickpeas, drained

Directions

  1. Saute eggplant and zucchini in some oil until tender (7 to 8 minutes).
  2. Transfer to large Dutch oven.
  3. Saute onions, garlic and peppers until tender (10 minutes).
  4. Transfer to the Dutch oven. Add both types of tomatoes, spices and parsley.
  5. Cook, uncovered, for 30 minutes, stirring often.
  6. Add kidney beans and peas; cook another 15 minutes.
  7. Stir and adjust seasonings.
  8. Garnish with sour cream and/or grated Cheddar or Monterey Jack cheese.
  9. Yields 6 to 8 servings.