Yavapat Vegetarian Chili

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* Exported from MasterCook *

 

Yavapat Vegetarian Chili

 

Recipe By :Chef Kevin F. Macuire, Enchantment Resort, Sedona, Arizona

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

 

 

 

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.

 

Source:

" Vegetarian Southwest, by Lon Walters, page 59 "

S(Mailing Lists):

" Kathleen <schuller on 13 Sep 2000 "

 

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Per Serving (excluding unknown items): 387 Calories; 24g Fat (51.6% calories

from fat); 10g Protein; 40g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

1270mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable;

0 Fruit; 4 1/2 Fat.

 

NOTES : Posted to Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0