Vegetarian Chili

@RedMountainSpa #recipe

Serves 12

Ingredients:
1/2 Eggplant, peeled and diced
1/4 t. Olive Oil
1/2 Onion, diced
1 1/3 t. Garlic, minced
3/4 Green Bell Pepper, diced
14 oz. Canned Tomatoes
10 oz. Red Ripe Tomatoes
2 1/2 t. Chili Powder
1 1/3 t. Cumin Powder
1 1/3 t. Oregano Powder
1 1/3 t. Basil Powder
2/3 t. Black Pepper
1/2 t. Kosher Salt
2/3 t. Fennel Seed
3 1/2 T. Fresh Parsley, chopped fine
1/2 C Pinto or Anasazi Beans, cooked
1/2 C. Garbanzo Beans, canned
1 3/4 T. Dill, fresh chopped
2 1/2 t. Lemon Juice

Directions:

• Peel and dice eggplant. Place in a perforated pan and sprinkle with kosher salt. Let stand for 1 hour and pat dry.


• Preheat a soup pot or tilt skillet; add enough olive oil to coat the bottom of the pot.


• Saute the eggplant, onions, garlic and green pepper until tender.


• Add remaining ingredients and cook over medium heat for 25-30 minutes, stirring frequently.