Vegetarian Chili From Carrisa's Kitchen

Carrisa adapted a recipe from Sally Fallon's book "Nourishing Traditions.  Carrisa followed the original vegetarian version of the chili and then she added one pound of cooked grass-fed beef when it was finished.  Carrisa said salting and draining the zucchini and eggplant is an important step as it keeps the vegetables from getting mushy during the cooking process.

Vegetarian Chile

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour
2 zucchini, diced, salted and drained in a colander for 1 hour
1/2 c. extra virgin olive oil
2 onions, chopped
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 c. chicken stock
1 can tomatoes, chopped briefly in food processor
1 small bunch of basil leaves, cut up
2 T. chile powder
3 cloves garlic, peeled and mashed
1 T. ground cumin
1 T. oregano
2 c. black beans
2 c. corn kernels, fresh or frozen

Garnish

chopped green onion
grated raw Monterey Jack cheese
chopped cilantro
sour cream

Rinse eggplant and pat dry.  Saute in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as needed.  Rinse zucchini and pat dry.  Saute in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.

Add stock, tomatoes, and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

Cubed Eggplant Salted and Drained for One Hour

Cubed Zucchini Salted and Drained for One Hour

Medley of Chopped Onion, Red Bell Pepper and Yellow Bell Pepper

Chili Simmers on stove for One Hour

A Delicious Vegetarian Chili