Get your Chili on!

 Thanks Shannon for sharing YOUR amazing Soup recipe…  Enjoy all!

Eggplant Chili

1 medium eggplant, cut into ¼-inch cubes

1 tablespoon plus 1 teaspoon salt, divided

¾ cup olive oil

2 medium yellow onions, diced

4 cloves garlic, crushed

1 large red pepper, cored, seeded and diced

1 large green pepper, cored, seeded and diced

1 can 28oz crushed tomatoes

1 can 10-12oz can tomato sauce

2-3 fresh tomatoes, cubed

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon oregano

1 tablespoon basil

2 teaspoons fresh ground black pepper

1 teaspoon fennel (optional)

½ cup fresh cilantro (optional)

2 cans (1 of each) of two different kinds of beans (red kidney, pinto, garbanzo, etc)

Place eggplant in colander and sprinkle with 1 tablespoon of salt, mix and sprinkle.  Let stand for 1 hour, in sink as it drains and pat dry with towel.  Heat ½ cup oil in large pan over medium heat.  Add eggplant and sauté until almost tender.  Remove eggplant to stock pot or soup pot, croc pot, or stirfry pot.  Heat remaining oil in same sauté pan over low heat.   Sauté onion, garlic, and peppers until soft; add to eggplant.  Over low heat, add cans of tomato sauces, with the liquid and fresh tomatoes, chili powder, cumin, oregano, basil, pepper, 1 teaspoon salt, fennel and cilantro to stock pot.  Cook, uncovered and stirring often, for 30 minutes.  Stir in beans and cook another 15 minutes.  Serve with shredded cheese and cornbread. Yeilds 6-8 servings.  It is excellent as a leftover.


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