clueless: veggie packed chili

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* Exported from MasterCook *

 

Veggie Packed Chili

 

Recipe By :Evelyn Raab

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 large eggplant -- peeled and cut

into 1/2-inch cubes -- and

2 teaspoons salt

OR 1 pound firm tofu -- frozen, defrosted and crumbled

OR 1 cup textured vegetable protein granules (TVP)

1/4 cup olive or vegetable oil

2 onions -- chopped

2 medium zucchini -- in 1/2-inch cubes

2 medium red or green bell peppers -- chopped

4 cloves garlic -- crushed

28 ounces tomatoes -- coarsely broken up

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon crumbled dried oregano

1 teaspoon pepper

1/2 teaspoon hot pepper flakes -- more or less to taste

1/2 teaspoon salt -- to taste

19 ounces canned black beans -- rinsed

or pinto beans or red kidney beans

or 2 cups home-cooked

1 1/2 cups corn kernels

 

If you're using the eggplant, place the cubes in a colander set over a bowl and

toss with about 2 teaspoons salt. Let sit for about an hour to drain, then rinse

and pat dry with paper towel. This will draw the excess liquid out of the

eggplant and help it cook more quickly and reduce any bitterness. If you are in

a big hurry, you can skip this step.

 

If you're using the TVP, measure the granules into a large bowl and add enough

boiling water to cover. Let soak, then drain and, by hand, squeeze out as much

of the excess water as possible.

 

Heat the oil in a large, heavy pot or Dutch oven and cook the onions, zucchini,

peppers and garlic over medium heat for about 5 minutes, until softened. Add

either the eggplant cubes, rehydrated TVP or the crumbled tofu (depending upon

which you are using) and continue to cook, stirring occasionally, for about 5 or

10 minutes, until the vegetables are tender.

 

Add the tomatoes with all the juice from the can, the chili powder, cumin,

oregano, pepper, hot pepper flakes and salt and bring the mixture to a boil.

Lower the heat and cook gently, stirring occasionally, for about 15 minutes.

 

Add the beans and the corn to the pot, and cook for an additional 15 minutes.

Taste and adjust the seasoning, if necessary.

 

Serve hot, sprinkled with shredded cheese, if you like, over hot cooked rice or

with a big chunk of cornbread.

 

Makes about 8 servings.

 

 

Source:

" Clueless Vegetarian (Firefly Books) "

S(Archived):

" http://www.recipegoldmine.com/mbveget/mbveget11.htm "

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Per Serving (excluding unknown items): 215 Calories; 9g Fat (33.6% calories from

fat); 8g Protein; 31g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 918mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2236 0 0 0 0 0 0 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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