I tried to use fresh veggies as much as I can. So, I’m not a fan of all the vegetarian chili recipes that call for cans of tomatoes, etc. The only non-fresh ingredients in this chili are a bit of oil, the beans (mine were canned), the seasoning, and, of course, the optional toppings.
I’m not a big fan of left-overs, but I’m counting down the minutes until lunch so I can eat it again. It was yum!
5 medium tomatoes, chopped
2 tbsp olive oil
2 cloves garlic, diced
2 onions, chopped
1 small eggplant, chopped
1 can kidney beans
1 packet chili seasoning
1/4 cup of water
chilies or jalapenos, to taste (optional)
sour cream (to serve, optional)
avocado (to serve, optional)
cheddar cheese (to serve, optional)
In a large pot, saute garlic and onions in olive oil. Add tomatoes, beans, eggplant and seasoning. If it seems to thick, add a bit of water. If you’re using chilies or jalapenos, add those now as well.
Bring to a boil and simmer for 20 minutes (or until eggplant is cooked through).
We used this to top baked potato and topped with a bit of sour cream. But it would be fabulous on it’s own, maybe with a bit of avo and cheddar cheese.
Is anyone gardening this year? Any tips?