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Halloween Vegetarian Chili
By Suzanne Smith Adapted from The Silver Palate Good Times Cookbook
Prep Time: 00:00
Cook Time: 00:00
1 medium sized eggplant, unpeeled and diced
1/2 cup good quality olive oil
2 medium yellow onions, diced
4 cloves garlic, finely chopped
2 large green peppers, diced
1 35- ounce can italian plum tomatoes
1 1/2 pound fresh ripe italian plum tomatoes, diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon fennel seeds
1/2 cup chopped fresh italian parsley
1 15- ounce can red kidney beans, drained and rinsed
1 15- ounce can garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice
1Heat 1/4 cup of the oil in a large skillet over medium heat. Add the eggplant and saute until tender, adding a bit more oil if necessary. Remove the eggplant to a large soup pot.
2Heat 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.
3Place the casserole over low heat 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.
4Stir in the kidney beans, garbanzo beans and lemon juice and let simmer for another 15 minutes. Stir well and adjust seasonings.
5Serve with brown rice and shredded cheddar cheese.
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