Vegetarian Chili

Last Thursday, 31st of October, Mamá visited her hometown leaving behind the whole family in Manila. With a limited budget for the weekend and after considering available resources and me, the sole pesco-vegetarian, I decided to cook a Sunday dish that everyone could eat.

If you like your food a little spicy, this one's for you. Bon appetit! :)

Vegetarian Chili 

Estimated Times

Vegetarian Chili

Preparation Time: 30 mins.

Cooking Time: 45-60 mins.

Servings: 8

Ingredients

2 medium onions

2 garlic cloves, chopped

1 Tbsp. olive oil

1 tsp. chili powder

1 tsp. paprika

1 Tbsp. cumin

1 (14 oz.) can diced tomatoes

1 cup vegetable broth

1 large eggplant (cut in ½-inch cubes)

1-2 green bell peppers, seeded and cut into ½-inch dice

9 oz. chickpeas, drained

9 oz. red kidney beans, drained

2 Tbsp. dried mixed herbs

Salt

Large handful flat-leaf parsley, to garnish

Procedure

1. Cook the onions and garlic in olive oil, over low heat in a large nonstick pan for about 10 minutes, until the onions have wilted and softened.
2. Add the chili powder, cumin, and paprika and cook over medium heat for a couple of minutes before stirring in the tomatoes and vegetable broth. Bring to a boil over medium heat, stirring occasionally.
3. Add the eggplant, green bell peppers, red kidney beans, chickpeas, and dried mixed herbs to the pan. Add salt to taste.
4. Stir, bring back to a boil, reduce heat, cover and cook for 20 minutes to the let the flavors infuse.
5. Garnish with parsley before serving.

Adapted from The Book of Chilies & Stews by Sara Davis