Wednesday, December 31, 2008

Chili

In a large saucepan, sauté
  • 2 chopped onions
  • 1 medium eggplant, chopped (ok to leave the skin on)
  • 1 chopped sweet pepper
When the onion and pepper are soft, add
  • 2 cups tomatoes (chopped or crushed)
  • 2 cups cooked white beans
  • 2 cups cooked chick peas
  • ½ cup green chilis
  • 1 Tablespoon basil pesto (or dried sweet basil)
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 6 oz. tomato paste
Simmer until the eggplant is very tender and the flavors are blended, about 30 minutes.

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