BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
EGGPLANT CHILI
This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.
Provided by ratherbeswimmin
Categories Vegetable
Time 3h
Yield 2 1/2 quarts
Number Of Ingredients 13
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.
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
TEXAS STYLE EGGPLANT CHILI
You cannot tell that this chili doesn't have any meat in it... it's so good. Thanks to the peppers, you get a bit of heat, but it's definitely not overwhelming. I love ranch style beans and they add a great pop of flavor. It's a great alternative to traditional chili.
Provided by Barbara Hahn
Categories Other Main Dishes
Time 50m
Number Of Ingredients 14
Steps:
- 1. Place Pasilla peppers in 2 cups boiling water. Soak for 10 minutes. Remove from water and place in blender with 1/4 cup boiling water.
- 2. Dice eggplant and cook on low in Dutch oven. Add lime juice.
- 3. Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
- 4. Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
- 5. Cook on low for 20 to 30 minutes. Add salt to taste.
- 6. To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.
VEGAN JAPANESE EGGPLANT CHILI
Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!
Provided by Michelle Atkinson
Time 1h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g
BAKED EGGPLANT CHILI CASSEROLE
Make and share this Baked Eggplant Chili Casserole recipe from Food.com.
Provided by Emjay99
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 339.3, Fat 14.1, SaturatedFat 5.7, Cholesterol 29.5, Sodium 574.3, Carbohydrate 40, Fiber 12.1, Sugar 13.2, Protein 17.4
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