Thursday, September 13, 2012

Eggplant Chicken Chili

Yes indeed, more eggplant.  Not your standard chili vegetable perhaps, but its texture works well and it soaks up the flavors quite nicely.  If you like, substitute some minced chipotles in adobo sauce in place of the fresh hot peppers for a delicious shot of smoky heat.  Skip the chicken for a vegetarian version.

Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)

Heat the oil in a soup pot.  Add the garlic and onions and saute over medium-high heat for 2-3 minutes.  Add the eggplant, peppers, hot peppers, and tomatoes.  You may want to add a little additional oil as well, as the eggplant will tend to soak it up.  Cook, stirring often, until the vegetables are somewhat softened.  Add the beans, cumin, salt and pepper, and chicken.  Cover, reduce heat, and simmer until the veggies are soft.

Serves 4-6.

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