Vegetarian Eggplant Chili Recipe 47

Steps:

• Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
• Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
• Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
• Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.

Steps:

• In a large saucepan, add olive oil. Saute eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixture. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese. Number of Servings: 8

Steps:

• Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
• Add all the remaining ingredients except the kidney beans.
• Stir to combine.
• Cover and lower heat; simmer for 2 hours.
• Add in kidney beans; stir.
• Cover and cook 30 minutes; adjust seasoning to taste.

Steps:

• Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
• Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Steps:

• In a deep bowl soak diced eggplant in heavily salted water (about 1/2 tablespoon salt). Use a smaller bowl to weigh the eggplant down so that it is fully submerged.
• Leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy.
• Drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels.
• Heat up 1 tablespoon of the olive oil and saute the eggplant until softened. Set aside.
• Using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft.
• Add bell pepper, carrots, zucchini and celery. Saute 5 minutes.
• Sprinkle with red pepper flakes, chili powder and ground cumin. Cook 2 minutes.
• Add canned tomatoes with the juice, sugar, oregano and basil leaves.
• Cook on low until tomatoes are further broken up and softened.
• Stir in drained and rinsed kidney beans and bread crumbs.
• Preheat oven to 350 degrees F.
• Pour into a greased 9 x 9 glass casserole dish.
• Sprinkle with grated cheese and bake for 30 minutes.
• VERY IMPORTANT! Allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot.
• Serve with garlic bread and a green salad.