VEGETARIAN CHILI WITH EGGPLANT
Steps:
- 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 little bit more oil if necessary. Remove the eggplant to a casserole, Dutch oven or crock pot. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers and saute' just until softened, about 10 minutes. Add to the casserole with any oil. Place the casserole over low heat (or if using a crock pot, put all ingredients in the pot until ready to plug in) 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. Serves 8 - 10 portions
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MD Rashdul islam
[email protected]This chili was delicious! I loved the smoky flavor of the eggplant, and the spices were perfect. I will definitely be making this again.
hailemariam guadie
[email protected]I didn't like this chili at all. The eggplant was too overpowering, and the chili was way too spicy. I would not recommend this recipe.
Adewumi Rebecca
[email protected]This chili was okay. The eggplant was a bit too mushy for my taste, but the flavor was good. I think it could have used a bit more spice.
Sugath Sanjeewa
[email protected]I wasn't sure what to expect from this chili, but I was pleasantly surprised! The eggplant was a great addition, and the chili had a really nice flavor. I'll definitely be making this again.
Hayat Shah
[email protected]This was a great chili! The eggplant added a nice touch of smokiness and depth of flavor. The spices were also well-balanced. I would definitely make this again.
Noman Dada
[email protected]This chili was amazing! I loved the unique flavor of the eggplant, and the spices were perfect. I will definitely be making this again.
Zhoie Bradley
[email protected]I wasn't a big fan of this chili. The eggplant was too mushy for my taste, and the chili was a bit bland. I think it could have used more spices.
Hayden Jacobs
[email protected]This chili was good, but not great. I found the eggplant to be a bit overpowering, and the chili was a bit too spicy for my taste. However, I think it would be a good recipe to start with if you're looking to make a vegetarian chili.
Prince Belvedere
[email protected]I was a bit skeptical about the eggplant in chili, but I was pleasantly surprised! It added a really nice depth of flavor and texture. The chili was also very easy to make, and it reheated well for leftovers.
emilia schivute
[email protected]This chili was a hit with my family! Even my picky eaters loved it. The eggplant added a great texture and flavor, and the spices were perfect. I'll definitely be making this again.
Mud Royal
[email protected]I've been making chili for years, but this recipe is definitely a new favorite. The combination of eggplant and spices is amazing, and it's so easy to make. I'll definitely be making this again and again.
Denzel Chan
[email protected]This vegetarian chili with eggplant was incredibly flavorful and hearty! The eggplant added a unique twist that made the chili stand out. I topped it with avocado and sour cream, and it was perfect.