Vegetarian Eggplant Chili Recipe 475

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:

• 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.

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:

• 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

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.