Vegetable ChiliSubmitted by: MYLOKENA
IntroductionKidney beans or Pinto Beans are a tradition point, but if you want to get creative try chickpeans, black beans, cannellini beans, navy beans or even lentils. Kidney beans or Pinto Beans are a tradition point, but if you want to get creative try chickpeans, black beans, cannellini beans, navy beans or even lentils.
3 Tbsp Olive Oil
½ lb. ground beef, pork, turkey, or chicken
1 onion, finely chopped
3 cloves garlic, minced (I only used 1 clove)
1 or 2 sm eggplant, cubed (I tripled the zucchini instead)
1 med zucchin, chopped (or use more eggplant)
2 carrots, chopped
1 c quartered mushrooms
¼ tsp crushed red-pepper flakes
4 c canned kidney or pinto beans, rinsed & drained
1 box (26 oz) chopped tomatoes (about 3 c) I used 2 cans diced tomatoes
1.75 tsp salt
1 tsp ground cumin
1 tsp dried oregano
4 c water or stock
½ tsp fresh ground black pepper
2 Tbsp chopped fresh cilantro or parsley (optional)
2. Return dutch oven to stoe over medium-high heat. Add onion and garlic. Cook and stir until just softened, about 1 minute. Add eggplant, zucchini, carrots, mushrooms, and red-pepper flakes. Cook stirring occasionally, until vegetables begin to soften, 15-20 minutes, adjust heat so that nothing scorches.
3. Add beans, tomatoes (with juice), salt, cumin and oregano. Return meat (if using) to dutch oven. Add enough water to submerge everything. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally and adding more liquid if necessary, 15 minutes. Add black pepper, season with salt to taste and sprinkle with cilantro, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user MYLOKENA.