Vegetarian Southwest: Yavapat Vegetarian Chili

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* Exported from MasterCook *

 

Yavapat Vegetarian Chili

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 59

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants -- peeled and diced

1 1/2 tablespoons kosher salt

3/4 cup olive oil

1 large onion -- diced

2 tablespoons minced garlic

2 large green bell peppers -- seeded and diced

2 pounds canned tomatoes -- including juice

1 1/2 pounds fresh tomatoes -- diced

2 tablespoons chili powder

1 tablespoon dried ground cumin

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon freshly ground black pepper

1/2 cup fennel seed

1/2 cup chopped fresh parsley

1 cup Anasazi beans -- (soaked overnight)

1 cup garbanzo beans

(if fresh- soaked overnight;

if canned- drained)

1/4 cup fresh dill

(or 2 tablespoons plus 2 teaspoons dried)

2 tablespoons lemon juice

 

SERVES 8

 

From Chef Kevin F. Macuire, Enchantment Resort, Sedona, Arizona

 

Place diced eggplant in a perforated pan and sprinkle with the Kosher

salt. Let stand for 1 hour and pat dry. Preheat olive oil in a large

stock pot or kettle. Add the eggplant, onions, garlic, and green bell

peppers. Saute until tender. Add remaining ingredients and cook over

medium heat for 40 minutes. Stir occasionally while cooking. Beans should

be tender.

 

Presentation suggestion: put chili in a bowl made from a hollowed squash,

top with shredded Cheddar and jalapeno jack cheeses, and bake in a

preheated 450-degree oven for 10 minutes. Place on a bed of brown rice and

serve with corn muffins and Tabasco sauce.

 

 

 

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