A vegetable chili recipe saved from a women’s magazine published in the 1970s. Non-meat meals were beginning to become popular due in part to the high price of meat at the time. While there is no meat in this chili it does have great flavor.
The recipe makes enough for 4 to 6 servings.
- 1 cup vegetable oil (I use less)
- 1 ½ lbs. eggplant, peeled and cut into 1 inch cubes
- ¼ cup flour (use more if you want it thicker)
- 2 to 4 tablespoons of chili powder
- 2 large onions, sliced
- 1 large sweet green pepper, cut into strips
- 2 cloves of garlic, minced
- 1 can (1 lb.) of stewed tomatoes
- 1 can (15 ¼ oz,) of kidney beans, drained and rinsed
- 1 teaspoon oregano
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon salt
- 2 cups water
Heat the oil in a Dutch oven or similar sized deep pot. Add the cubes of eggplant and sauté over medium heat while stirring for about 10 minutes Remove the pot from the heat, sprinkle with flour and chili powder, stir to coat the eggplant.
Add the vegetables, seasonings and the water. Carefully mix the ingredients together.
Return the pot to the stove. Bring the mixture to a boil. Lower the heat, cook until the onions and peppers are tender but not falling apart. Stir often during this process.
Serve the chili with rice, pasta, cornbread, corn muffins, corn chips, crackers or other bread.
The original recipe said the vegetables should be crisp but the times I’ve made it I cooked it longer so the flavors could develop. Crisp is not a word I’d ever use in the same sentence with chili.
I use less oil.
I always serve shreaded cheese with chili.