Weston Vegetable Chili
liz Leibowitz
Weston Vegetable Chili
ingredients
- 3/4 cup olive oil
- 2 yellow onions
- 1 medium eggplant
- 1 Tbs salt
- 4 cloves garlic, minced
- 2 lg green peppers,diced
- 1 can 35 oz plum tomatoes
- 1 1/2 lbs plum tomatoes
- 2 Tbs chili powder
- 1 Tbs cumin
- 1 Tbs basil
- 2 tsp black pepper
- 1 tsp salt
- 1 Tbs oregano
- 1 Tbs basil
- 1 tsp fennel seeds
- 1/2 cup fresh parsley
- 1 cup chick peas, drained
- 1 cup red kidney beans, drained
- 1/2 cup fresh dill
- 2 Tbs fresh lemon juice
directions
- 1
1. Put eggplant in colander and sprinkle with salt.. let sit for an hour.. Dry with paper towels
- 2
2 Heat 1/2 cup oil in lg frying pan and add eggplant until tender.
- 3
3. Heat 1/4 cup oil and saute onion, garlic and green pepper until soft.
- 4
4 Add canned tomatoes, tomatoes , herbs and cook uncovered for 1/2 hour. Stir frequently.
- 5
5. Stir in kidney beans, chick peas, dill, lemon and cook another 15 minutes.
- 6
6 Serve immediately with brown rice and shredded cheddar cheese.
Source: liz Leibowitz
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