This chilli may or may not be hard to reproduce:
I used 16 oz of my own canned tomatoes -- which doesn't quite match what you can get in the store. But could try.
Chilli:
16 oz homemade canned tomato sauce or two 14 oz can of crushed tomatoes.
2 cans of kidney beans drained and rinsed
4 small skinny eggplants sliced -- about 1 cup
1 green pepper chopped
2 leeks chopped
2 garlic cloves minced
1 jalapeno sliced
1 tbsp of oil
1 tbsp molasses
1-2 tsp salt
1 tbsp soy sauce or braggs
1-2 tsp of sweetener
1/2 tsp oregano
1/2 tsp all purpose seasoning herbs
2 tbsp chilli powder
1 tsp cocoa powder
Heat oil in a large pan, add leeks and eggplants. Cook until they are somewhat tender and add garlic, pepper, and jalapeno. Cook for a couple of minutes and add tomatoes, beans and the rest of the seasoning. Simmer for 5-10 minutes until flavors seep in and the chilli thickens.
Serve with Italian bread or toast.
:)
I used 16 oz of my own canned tomatoes -- which doesn't quite match what you can get in the store. But could try.
Chilli:
16 oz homemade canned tomato sauce or two 14 oz can of crushed tomatoes.
2 cans of kidney beans drained and rinsed
4 small skinny eggplants sliced -- about 1 cup
1 green pepper chopped
2 leeks chopped
2 garlic cloves minced
1 jalapeno sliced
1 tbsp of oil
1 tbsp molasses
1-2 tsp salt
1 tbsp soy sauce or braggs
1-2 tsp of sweetener
1/2 tsp oregano
1/2 tsp all purpose seasoning herbs
2 tbsp chilli powder
1 tsp cocoa powder
Heat oil in a large pan, add leeks and eggplants. Cook until they are somewhat tender and add garlic, pepper, and jalapeno. Cook for a couple of minutes and add tomatoes, beans and the rest of the seasoning. Simmer for 5-10 minutes until flavors seep in and the chilli thickens.
Serve with Italian bread or toast.
:)
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