Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 I got this recipe out of this month's vegatarian times- It's low fat, but high on taste. I made it today and it turned out really wonderful, it has a very rich flavor. I made some adjustments based on what I had around, they are in (). Provencal chili 2 14.5 oz. cans cannellini beans drained and rinsed 1 28 oz can diced tomatoes 2 medium onions diced (I only used one becuase it was a very strong onion!) 1 large eggplant peeled and cut into 1 inch cubes 3 small zuccini cut into 1 inch cubes (I couldn't find any zucchini so I used a wierd summer and spagheti quash hybrid in place of the zucchini) 3 cloves garlic, minced 2 tbs. herbes de provence 1 tsp salt 1 tsp. minced jalepeno (I used a whole jalepeno, about 1 1/2 tablespoons worth, but Iike a little more heat) 1/2 tsp. ground black pepper 1. Combine all ingredients in 4 quart slow cooker, or large pot (I used slow cook method) 2. Cover and cook on low for 4 to 6 hours. Or, if cooking on stove, place lid on pot, bring to a boil over medium high heat; reduce heat to medium low and simmer, covered for 1 1/2 to 2 hours, stirring occasionally. Serve and eat. I topped with fresh parsley. Zan DSL Something to write home about. Just $16.99/mo. or less Quote Link to comment Share on other sites More sharing options...
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