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Vegetarian chili

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Ingredients/Components

dried red kidney beans - 1 lb
olive oil - 2 Tbsp
small red onion, peeled and chopped - 1 item
large white onion, peeled and chopped - 1 item
cloves garlic, minced - 6 item
green bell pepper, seeded and chopped - 1 item
red bell pepper, seeded and chopped - 1 item
fresh basil - 2 Tbsp
bay leaf - 1 item
ground cumin - 1 Tbsp
cayenne pepper - 1 tsp
hot red pepper flakes - 2 tsp
chili powder
crushed tomatoes - 4 c
strong, brewed coffee - 4 c
medium eggplants, peeled and cut into 1-inch cubes - 2 item
red Burgundy wine - 1 c

How to make vegetarian chili:

Pour boiling water over the kidney beans and let them soak overnight. The next day, drain the beans and place them in a large saucepan. Fill with water to 3 inches above the beans. Bring to a boil, then simmer 30 minutes, until just done. Drain and set aside.

Heat oil in a large, heavy skillet. Saute onions and garlic for 5 minutes over medium heat. Add rest of vegetables except for wine and beans. Bring to a boil, then simmer 45 minutes. Add wine and beans; mix well.

Recipe categories: Main dish, Beans, Chili.

Rating:

3.2

Average rating: 3.2, total votes: 5

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