Vegetarian Black Bean Chili
From: PeakMarket.com (Winnipeg, Manitoba, Canada - 3/14/2010)
Ingredients:
1 medium eggplant, cut into cubes
2 tablespoons (30 ml) vegetable oil
1 1/2 cups (375 ml) mushrooms, quartered
1 onion, chopped
1 carrot, diced
1 tablespoon (15 ml) chili powder
2 hot peppers, minced
3 minced garlic cloves
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) ground cumin
1 sweet green pepper, cubed
1 sweet red pepper, cubed
1 - 28 oz (796 ml) can tomatoes
1 - 19 oz (540 ml) can black beans, drained & rinsed
1 - 12 oz (342 ml) can whole kernel corn
2 celery ribs, sliced
2 small zucchini, cubed
Directions:
1. Sprinkle the eggplant lightly with salt. Let it stand for 30 minutes to
drain off any juices. Rinse & drain.
2. In a large saucepan, heat oil over medium heat. Cook the eggplant,
mushrooms, onion, carrot, chili powder & hot peppers in the hot oil for 7
minutes. Stir in the garlic, oregano, basil, cumin & sweet peppers. Cook for
3 minutes, stirring often.
3. Stir in the tomatoes with its juices, beans, corn & celery. Bring to a
simmer, breaking up the tomatoes. Reduce the heat to low, cover & continue
cooking for 20 minutes.
4. Add the zucchini & continue cooking, uncovered for about 6 minutes or
until the chili has thickened & the zucchini is tender but still crisp.
Serves 4
"I love them that love me;
and those that seek me early shall find me"
Proverbs 8:17.
~Sugar
----- Original Message -----
From: "Reinhard Stebner" <[email protected]>
To: <[email protected]>
Sent: Saturday, December 03, 2011 9:57 AM
Subject: [CnD] vegetarian chili recipe request
Does anyone have any good vegetarian chili recipes? I am looking for a
well
spiced, but no over powering vegetarian crockpot chili ideas. Thanks.
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