Monday, January 26, 2015

Vegetable Chili

The Northeast corridor is preparing for a winter wallop this evening here in Connecticut. (I'm okay with that as long as we don't loose power!) I needed something for dinner that was warm and comforting and this chili recipe was the perfect thing.  I usually make it for a crowd in the sukkah but with the approaching storm I decided it was perfect for a cold winter night.
The original recipe is from the Silver Palate Good Times cookbook, but I tweaked it and made it even more delicious. Here's how...

Vegetable Chili
1 medium eggplant, unpeeled, but into 1/2 inch cubes.
1 tablespoon kosher salt
3/4 cup olive oil
2 onions, diced
4 cloves garlic, chopped
1 green and 1 red pepper, cored seeded and cubed
2 stalks celery, cubed
1 sweet potato, peeled and cubed
1 large can plum tomatoes, cubed
1 small can tomato sauce
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper
1 cup canned kidney beans, drained
1 cup canned black beans, drained
1/2 cup fresh dill
2 tablespoons lemon juice

1. Place eggplant in a colander and sprinkle with the course salt. Let stand for 1 hour. Pat dry with paper towels.
2.  Heat 1/2 cup of oil in a large skillet. Add the eggplant and saute until tender. Remove eggplant to a dutch oven.
3. Heat remaining 1/4 cup of oil in the same skillet. Add the onions, garlic, peppers, celery and sweet potato. Heat for 10 minutes, then add to the casserole.
4. Place casserole over low heat and add the canned tomatoes with their liquid, tomato sauce, and all the spices. Cook uncovered for 30 minutes.
5. Stir in the beans, dill and lemon juice. Cook another 20 minutes until potato is tender.
Serve with brown rice, shredded Cheddar cheese and sour cream.

If you don't see a post for a while, you know I've lost power! :(

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