Very Veggie Chili
From
Ben Collver@1:105/500 to
All on Mon Dec 22 06:43:07 2025
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Very Veggie Chili
Categories: Chili
Yield: 6 Servings
1/4 c Tomato paste
1 tb Low-sodium tamari
2 ts Molasses
1 tb Olive oil -OR-
1/4 c Water
1 lg Red onion; chopped
1 Celery rib; minced
1 md Eggplant; peeled & chopped
1 sm Red bell pepper;
- seeded & chopped
1 sm Fresh hot chile;
- seeded & chopped
- (optional)
2 cl Garlic; minced
2 tb Chili powder
1 ts Ground coriander
1 ts Ground cumin
14 1/2 oz Can diced fire-roasted
-tomatoes; undrained
1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
1 1/2 c Water
Salt
Black pepper; freshly ground
In a small bowl, combine the tomato paste, tamari, and molasses,
stirring to blend. Set aside.
Heat the olive oil or water in a large saucepan over medium heat. Add
the onion and celery, cover, and cook until softened, about 5
minutes. Add the eggplant, bell pepper, chile (if using), and garlic,
then stir in the chili powder, coriander, and cumin. Cover and cook,
stirring occasionally, until softened, about 10 minutes.
Stir in the tomato paste mixture. Add the tomatoes and their juice,
chickpeas, water, and salt & pepper to taste. Simmer, uncovered,
stirring occasionally, until the liquid is reduced and the vegetables
are tender, 30 to 40 minutes. Serve hot.
Recipe by Vegan Planet by Robin Robertson
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