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Roasted Eggplant Chili
A vegan chili, packed to the brim with garden vegetables. The roasted eggplant adds a ton of texture and volume - no meat necessary!
INGREDIENTS
- 2 teaspoons olive oil
- 5 cloves garlic minced
- 1 medium onion minced
- 1 (15) ounce can diced tomatoes
- 1 (6) ounce can tomato paste
- 3 cups water +1 vegetable bouillon cube
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon fennel seed
- 1/2 teaspoon sea salt
- 1/4 teaspoon coriander
- 1 1/2 cups celery cut into cubes
- 3 bell peppers - any color you prefer
- 1 cup carrots diced
- 1 ear corn sliced off the cob
- 2 (15) ounce cans kidney beans
- 1 large eggplant (1 tsp olive oil and a sprinkle of sea salt)
- cayenne pepper, cumin and sea salt to taste
METHOD
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Add olive oil to a large pot, then saute the garlic and onions until soft and translucent.
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Add the canned tomatoes, tomato paste, water and bouillon, and the spices through coriander. Let simmer for 20 minutes while preparing the other vegetables.
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Add celery, bell peppers, carrots, and corn, and continue to simmer for another 20 minutes.
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Peel and dice the eggplant. Place on a cookie sheet, and coat lightly with olive oil. Sprinkle with sea salt, and bake at 425 f (210 c) for 10 minutes.
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Add the kidney beans and roasted eggplant to the chili. Simmer for another 10 minutes.
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Taste, and season with additional salt or cayenne pepper, if needed.