(with and without meat)

VEGETARIAN CHILI
(adapted from the Silver Palate Cookbook)

1 medium size eggplant, unpeeled, cut into ½” cubes
1 tablespoon Kosher salt
1/2 cup olive oil
2 medium yellow onions, diced
4 cloves garlic, chopped
2 green bell peppers, cored, seeded, diced
1 can (28 oz) Italian plum tomatoes OR 1 1/2 lb fresh ripe Italian plum tomatoes, diced (about 6)
2 tablespoons chili powder. *(Add one tablespoon and if needed, the other.)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/2 cup chopped fresh Italian parsley, optional
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed

Toppings for the chili (cheese, sour cream, corn chips, green onions…whatever you like)

  • Place eggplant in a colander and sprinkle with coarse salt.  Let stand for 30-60 minutes.  Pat dry with paper towels.
  • Heat the olive oil in a large dutch oven (or pot) over medium heat. Add eggplant and sauté until almost tender. Remove eggplant to a bowl or plate.
  • Add onions, garlic, and green peppers to dutch oven/pot and sauté just until softened, about 10 minutes. (You might need to add more olive oil.)
  • Lower the heat to medium-low. Add the cooked eggplant back to the pot as well as the canned tomatoes with liquid or fresh tomatoes, chili powder, cumin, oregano, pepper, salt, and parsley.  Cook uncovered, stirring frequently for 30 minutes.
  • Add the kidney beans, and chickpeas, and cook for another 15 minutes.  The eggplant peel should be tender.
  • Top with your favorite toppings.
  • Note: Add 2 stalks of thinly sliced celery to the vegetable mix. I rarely use chili powder. Instead, try some crushed red pepper flakes, but go slow. Perhaps add 1/2 teaspoon and then more if necessary.

CHILI WITH GROUND BEEF

1 LB of ground beef instead of eggplant, 2 bay leaves. Optional, instead of canned beans: 1 cup of dried red beans, soaked overnight, then cooked until soft.

Sauté all the vegetables first, including celery, then add the beef. When beef is browned, add the tomatoes, lower the heat, and cover for a few minutes until the tomatoes release their juices (if you are using fresh). Uncover, add drained cooked beans, or canned, and bay leaves. Continue as above. Adjust seasoning as necessary.

Note: I like to sauté the onion and garlic first, then add the other veggies.