Braden Family Cookbook
VEGETARIAN CHILI C.B. Original
you eat this, you will swear off chili with meat in it for ever.
Place eggplant in a colander, sprinkle w/ coarse salt, let sit one hour,
rinse, & pat dry with paper towels.
Heat ˝ cup olive oil in a large skillet over medium heat. Add eggplant and sauté until just tender (5-8 minutes),
adding more oil if needed. Remove
and add to large pot.
Heat remaining 1/4 cup olive oil in same skillet over medium-low heat.
Add onions, garlic, green peppers and sauté until just softened (about
10 minutes.). Add to the large pot
with any oil in skillet.
Place the pot over low heat and add the canned tomatoes & their
liquid, the fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt,
fennel, and parsley. Cook
uncovered, stirring frequently, for 30 minutes.
Stir in the garbanzos, red kidney beans, dill, and lemon juice and cook
for another 15 minutes, stirring frequently.
The eggplant peel should be tender.
Stir well and taste. Adjust
seasonings as necessary.
Serve with rice (brown is best) and have the following options for
topping: chopped green onions, shredded sharp cheddar cheese, chopped Maui or
Vidalia onions, cracked fresh black pepper, coarse salt, and Hawaiian alae (red