Here’s a great, spicy vegetarian chili.
1 lb. Eggplant, cut into 1" cubes
2 Yellow Onions, chopped
3 Garlic Cloves, minced
2 large Red Bell Peppers, cored, seeded, diced
1 to 2 jalapeño peppers, seeded, finely minced
2 medium Zucchini, diced
1 (28 oz.) can Italian Plum Tomatoes, coarsely chopped
1 Tbsp. Ground Cumin
1 tsp. Fennel Seeds
2 Tbsp. fresh Oregano, chopped
1 to 2 Tbsp. Chili Powder
1/2 Cup Red Wine
Zest of one Lemon
3 Tbsp. Lemon Juice
1 1/2 Cup White Beans, cooked
1 1/2 Cup Kidney Beans, cooked
1/3 Cup Fresh Cilantro, chopped
1 tsp. Sugar
Salt and Freshly Ground Black Pepper to taste
Preheat the oven to 350 degrees F.
In a shallow roasting pan, place the eggplant, and toss with 2 Tbsp. of olive oil, cover with aluminum foil, and bake for 30 minutes, stirring once.
In a 5 to 6 qt. Dutch oven, heat 3 Tbsp. of olive oil over medium heat. Add the onions and garlic and let them cook for 4 minutes.
Add the red bell peppers, jalapeños, and zucchini and cook another 5 minutes, stirring occasionally.
Add the chopped tomatoes and juice to the pot. Then add the cumin, fennel seeds, oregano, chili powder, and wine. Slowly add the eggplant and let simmer for 20 minutes over low heat.
Add the lemon zest, lemon juice, beans, cilantro, and sugar. Add to taste the salt and pepper, and let simmer for 5 more minutes.
Serve with grated cheddar cheese, chopped green onions, and sour cream.
Yield: 8 to 10 servings
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