Vegetable Chili

Vegetable Chili
Vegetable Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    eggplant, cut into cubes

  • 1

    t salt

  • 3/4

    cup olive oil

  • 2

    onions, chopped

  • 4

    chopped garlic cloves

  • 2

    green peppers, chopped

  • 2

    lg cans tomatoes- chopped

  • lg can mushrooms

  • 2

    T chili powder

  • 1

    T cumin

  • 1

    T oregano

  • 1

    T basil

  • black pepper, salt

  • parsley

  • 1

    can drained kidney beans

  • can chick peas, drained

  • 1/2

    cup fresh dill, chopped

  • 2

    t lemon juice

Directions

1. put eggplant in colander and put salt on it. let sit for 1 hour and pat dry. 2. heat 1/2 cup oil over medium heat and add eggplant. cook till almost tender then remove to dutch oven. 3. heat 1/4 cup oil in same skillet over low heat and add onions, garlic, and green peppers and cook 10 min till softened. add to dutch oven. 4. place the dutch oven over low heat and add tomatoes and their liquid and the herbs and cook uncovered for 30 minutes, stirring frequently. 5. stir in beans, chick peas, dill and lemon juice and cook for another 15 minutes. 6. serve over brown rice and lots of shredded cheddar cheese.

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