Vegetarian Chili - Eggplant and Portobelllo Mushroom Chili

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Eggplant and Portobello Mushroom Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 eggplant -- peeled and cut into 1/2-inch dice

1 tablespoon salt

1 tablespoon olive oil

1 large onion -- chopped

1 red bell pepper -- diced

4 large Portobello mushrooms -- chopped

3 garlic cloves -- minced

8 fresh plum tomatoes -- diced

3 tablespoons chili powder, commercial or homemade

1 teaspoon dried oregano, preferably Mexican

1 cup tomato juice

1 cup water

salt and freshly ground black pepper to

taste

2 tablespoons chopped fresh parsley, for garnish

2 tablespoons chopped fresh basil, for garnish

 

Place the diced eggplant in a strainer, toss it with the salt, and let it stand

for 1 hour to remove excess moisture. Pat eggplant dry with paper towels.

 

Heat the oil in a large chili pot over medium heat. Add the onion, bee pepper,

mushrooms, garlic, and reserved eggplant. Cover, and cook until the vegetables

have softened, about 10 minutes. Add the tomatoes, chili powder, oregano,

tomato juice, water, and salt and pepper. Lower the heat, and simmer 30

minutes, stirring occasionally. Taste, and adjust seasonings. Garnish with

fresh parsley and basil.

 

Description:

" The eggplant and the portobello mushrooms add a chewy, meaty texture

to this fresh-tasting chili. It's delicious served over pasta or

polenta. "

 

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Per serving: 105 Calories (kcal); 3g Total Fat; (23% calories from fat); 4g

Protein; 18g Carbohydrate; 0mg Cholesterol; 1229mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

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