Spicy Vegetarian Chili
Ingredients
- 450 g) eggplant
- 5 tablespoons extra virgin olive oil
- 2 yellow onions
- 3 cloves garlic
- 2 medium zucchini
- 2 large red bell peppers
- 1 to 2 peppers jalapeño
- 2 pounds plum tomatoes
- 1 tablespoon ground cumin
- 1 to 2 tablespoons chili powder
- 2 tablespoons oregano
- 1 teaspoon fennel seeds
- 1 1/2 cups white beans
- 1 1/2 cups kidney beans
- lemon
- 3 tablespoons lemon juice
- 1 teaspoon sugar
- 1/3 cup cilantro
- Salt and freshly ground black pepper to taste
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Instructions
- Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
- While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more.,Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
- Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
- Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
- Serve with sour cream, grated cheddar cheese, and chopped green onions.
Source
Original recipe: View Original