Tuesday, January 19, 2010

Eggplant Chili

Don't be afraid to add veggies into a traditional chili. We had a leftover eggplant from eggplant parm my mom made last night, and I didn't want it to go to waste. I used a basic chili recipe and adapted and tasted until I made a really good flavor. This looks like a lot of ingredients, but it's really not, just a bunch of spices at the end.

  • 2lbs ground beef

  • 1 medium onion

  • 2 Tablespoons minced garlic

  • 1 large eggplant peeled and cubed

  • 1 can diced or stewed tomatoes

  • 1 26 ounce jar pasta sauce

  • 1/4 cup water (add to empty sauce jar and shake up then dump in)

  • 1 can kidney beans, drained

  • 1 Tablespoon all purpose flour

  • 2 Tablespoons chili powder

  • 2 Tablespoons cumin powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon splenda

  • 1 teaspoon dried parsley and oregano

In a large pot on medium heat brown beef, onions and diced garlic. Cook until meat is fully cooked. Drain off any extra fat. Add in all of the additional ingredients. Stir. Set heat to low and cook for 2 and a half hours with the pot covered. Serve in a bowl with cheddar cheese and sour cream. I never made this before, it was really delicious and fresh tasting!

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