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Laszlo's Eggplant Soy Chili

    12 ounces dried red beans
    3 bay leaves
    8 cloves garlic, peeled and smashed
    3 large onions, diced
    3 tomatoes, seeded and chopped
    3 eggplants, unpeeled and diced into 1-inch cubes
    2 cups dry red wine
    2 cups vegetable stock
    2 cups tomato paste
    1/4 cup extra virgin olive oil
    1/4 cup ground cumin
    1/4 cup liquid smoke
    1/4 cup soy sauce
    1/4 cup hot pepper sauce
    2 cups texturized vegetable protein (TVP)

    Combine beans and bay leaves in enough water to cover beans. Soak
    overnight in refrigerator. Drain and add fresh water to cover. Cook beans for 45
    minutes; remove from heat and set aside.
    Meanwhile, in a large nonstick skillet, sauté one-third of the garlic, one-third of
    the onion and one-third of the tomato over high heat. As tomato softens, add
    one-third of the eggplant. Stir gently, then cover and cook on medium heat for
    5 minutes. Next add one-third of the wine and one-third of the stock. Simmer
    until eggplant is soft, then transfer to a large stockpot; keep warm. Repeat
    previous steps until all garlic, onion, tomatoes, eggplant, wine and stock are
    added to stockpot.
    Remove bay leaves from beans; add beans to stockpot. Add any remaining
    bean liquid along with tomato paste. Stir well and cook chili on medium heat.
    Pour oil into a small saucepan and heat on medium-high. Mix in cumin and
    quickly fry into a paste. Add to chili, stirring well.
    Add liquid smoke, soy sauce, hot pepper sauce and TVP; stir well, cover, and
    simmer for 30 minutes, stirring frequently. Add water as needed. Serve over
    rice, if desired.

    Makes 12 servings

   
                          

                                 


  

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