Very Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup tomato past2 tablespoons chili powder1 teaspoon ground allspice1 tablespoon molasses1 tablespoon tamari or other soy sauce2 tablespoons olive oil1 large red onion, chopped1 celery rib, minced1 medium-size eggplant, peeled and chopped1 small red bell pepper, seeded and chopped1 small, fresh hot chile (optional), seeded and minced 1 garlic clove, mincedone 14.5 ounce can diced tomatoes, undrained11/2 cups coocked or one 15 ounce can chickpeas, drained and rinsed11/2 cups of watersalt and freshly ground black pepper
1. In a small bowl, combine thetomato paste, chili powder, allspice, molasse, and tamari, stiring to blend. Set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 mins. Add the eggplant, bell pepper, chile, and garlic. Cover and cook, stirring occasionally, until softened, about 10 mins.
3. Stir in the tomato paste mixture. Add the tomatoes and juice, chickepeas, water, and salt and pepper to taste. Simmer, stirring occasionally, until the liquid is reduced and the vegetables are tender, about 30 mins. Serve hot!
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIA.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 mins. Add the eggplant, bell pepper, chile, and garlic. Cover and cook, stirring occasionally, until softened, about 10 mins.
3. Stir in the tomato paste mixture. Add the tomatoes and juice, chickepeas, water, and salt and pepper to taste. Simmer, stirring occasionally, until the liquid is reduced and the vegetables are tender, about 30 mins. Serve hot!
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIA.
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 510.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.2 g
- Protein: 5.6 g