Veggie Chili

8 Servings

NOTE:  Billy and I have decided to go meatless all week and only meat on weekends. I’ve had to become inventive with my meals. I took Ronnie’s chili recipe and converted it to the receipt below. It’s really good, especially with a little grated cheese on top.

1 eggplant – chopped into small cubes
1 poblano pepper, chopped
½ green pepper, chopped
1 onion, chopped
1 jalapeño, chopped, or as much as you like
1 can Kidney beans
16 oz. diced tomatoes with juice
1 can Rotel tomatoes
2-3 baby portabella mushrooms, chopped
1 zucchini squash, chopped
Bean sprouts, a handful or two, chopped (I don’t always have this)
1 8oz. can tomato sauce
Garlic, chopped
Vegetable broth
2 Tbsp. Mexene chili powder
½ tsp. cumin
Little sugar
Pinch of baking soda

Saute eggplant, peppers, onions, squash, mushrooms. When just about done add the bean sprouts and sauté a little longer. Add the chili powder, cumin, sugar and as much seasoning as you like…remember you can add more later.

Mix well. Add diced tomatoes, tomato sauce and Rotel. Mix and bring to boil. Add as much vegetable broth as you like. Bring to boil again. Add the pinch of baking soda. Cook at least 1 hour. Add the kidney beans and cook at least 1 hr.

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