Meals from Your Market Meals from Your Market Vegetarian Chili Vegetarian Chili Ingredients Ingredients •1 yellow onion chopped •2 cans black beans, chili beans or •1 yellow onion chopped •2 cans black beans, chili beans or •2 garlic cloves, finely chopped kidney beans. Dry beans can also •2 garlic cloves, finely chopped kidney beans. Dry beans can also •Vegetable oil/ or olive oil be prepared the day before. •Vegetable oil/ or olive oil be prepared the day before. •1 green and 1 red pepper, chopped •10-12 fresh tomatoes- made into a •1 green and 1 red pepper, chopped •10-12 fresh tomatoes- made into a in large pieces tomato puree with cayenne or in large pieces tomato puree with cayenne or habanera pepper habanera pepper •3 medium carrots chopped into •3 medium carrots chopped into small pieces •2-5 tomatoes chopped small pieces •2-5 tomatoes chopped •1 medium eggplant- peeled and •10-12 fresh olives (or canned) sliced •1 medium eggplant- peeled and •10-12 fresh olives (or canned) sliced diced •Fresh oregano and cilantro and diced •Fresh oregano and cilantro and •3 ears corn cut off the cob. This lemon pepper to taste •3 ears corn cut off the cob. This lemon pepper to taste gives the chili a fresh taste •1 pkg. chili mix gives the chili a fresh taste •1 pkg. chili mix • Instructions • Instructions Peel and dice the eggplant and place in a colander. Sprinkle lightly with Peel and dice the eggplant and place in a colander. Sprinkle lightly with salt- this helps remove some of the bitter from the eggplant and also gives salt- this helps remove some of the bitter from the eggplant and also gives the chili a nice fresh flavor. the chili a nice fresh flavor.

Meals from Your Market Meals from Your Market Vegetarian Chili Vegetarian Chili Ingredients Ingredients •1 yellow onion chopped •2 cans black beans, chili beans or •1 yellow onion chopped •2 cans black beans, chili beans or •2 garlic cloves, finely chopped kidney beans. Dry beans can also •2 garlic cloves, finely chopped kidney beans. Dry beans can also •Vegetable oil/ or olive oil be prepared the day before. •Vegetable oil/ or olive oil be prepared the day before. •1 green and 1 red pepper, chopped •10-12 fresh tomatoes- made into a •1 green and 1 red pepper, chopped •10-12 fresh tomatoes- made into a in large pieces tomato puree with cayenne or in large pieces tomato puree with cayenne or habanera pepper habanera pepper •3 medium carrots chopped into •3 medium carrots chopped into small pieces •2-5 tomatoes chopped small pieces •2-5 tomatoes chopped •1 medium eggplant- peeled and •10-12 fresh olives (or canned) sliced •1 medium eggplant- peeled and •10-12 fresh olives (or canned) sliced diced •Fresh oregano and cilantro and diced •Fresh oregano and cilantro and •3 ears corn cut off the cob. This lemon pepper to taste •3 ears corn cut off the cob. This lemon pepper to taste gives the chili a fresh taste •1 pkg. chili mix gives the chili a fresh taste •1 pkg. chili mix • Instructions • Instructions Peel and dice the eggplant and place in a colander. Sprinkle lightly with Peel and dice the eggplant and place in a colander. Sprinkle lightly with salt- this helps remove some of the bitter from the eggplant and also gives salt- this helps remove some of the bitter from the eggplant and also gives the chili a nice fresh flavor. the chili a nice fresh flavor.

2. To make a tomato puree, wash tomatoes and pull the stems off. Cross 2. To make a tomato puree, wash tomatoes and pull the stems off. Cross slice the bottom of each tomato (make an X). Boil for 3-5 five minutes and slice the bottom of each tomato (make an X). Boil for 3-5 five minutes and immediately place in cold water for 5 minutes. Peel the skin off the immediately place in cold water for 5 minutes. Peel the skin off the tomatoes. You can also remove the seeds at this time, but I use them in the tomatoes. You can also remove the seeds at this time, but I use them in the puree. In a blender place the tomatoes and a pepper, I use puree. In a blender place the tomatoes and a pepper, I use habaneras because I like the kick they give but cayenne peppers are habaneras because I like the kick they give but cayenne peppers are good, as well. Blend until smooth. good, as well. Blend until smooth.

3. In a skillet, sauté onions and garlic in oil for 2 minutes. Remove from heat 3. In a skillet, sauté onions and garlic in oil for 2 minutes. Remove from heat and place on a paper towel. Sauté green and red peppers 2 - 3 minutes, and place on a paper towel. Sauté green and red peppers 2 - 3 minutes, remove from heat and drain on paper towel. remove from heat and drain on paper towel.

4. Simmer carrots in water; add eggplant and corn. Simmer until all 4. Simmer carrots in water; add eggplant and corn. Simmer until all vegetables are tender. vegetables are tender.

5. In a large pot mix beans and tomato puree. Simmer. Lower heat, add 5. In a large pot mix beans and tomato puree. Simmer. Lower heat, add carrots, corn, chopped tomatoes and eggplant to bean mixture. Then add carrots, corn, chopped tomatoes and eggplant to bean mixture. Then add onions, garlic, green and red peppers and olives. Stir and cook 4 - 5 onions, garlic, green and red peppers and olives. Stir and cook 4 - 5 minutes. Add seasonings or chili package mix. Simmer 45 minutes. Serve minutes. Add seasonings or chili package mix. Simmer 45 minutes. Serve with rice or corn muffins. with rice or corn muffins.

Recipe shared by Angela Scott Recipe shared by Angela Scott

2. To make a tomato puree, wash tomatoes and pull the stems off. Cross 2. To make a tomato puree, wash tomatoes and pull the stems off. Cross slice the bottom of each tomato (make an X). Boil for 3-5 five minutes and slice the bottom of each tomato (make an X). Boil for 3-5 five minutes and immediately place in cold water for 5 minutes. Peel the skin off the immediately place in cold water for 5 minutes. Peel the skin off the tomatoes. You can also remove the seeds at this time, but I use them in the tomatoes. You can also remove the seeds at this time, but I use them in the puree. In a blender place the tomatoes and a pepper, I use puree. In a blender place the tomatoes and a pepper, I use habaneras because I like the kick they give but cayenne peppers are habaneras because I like the kick they give but cayenne peppers are good, as well. Blend until smooth. good, as well. Blend until smooth.

3. In a skillet, sauté onions and garlic in oil for 2 minutes. Remove from heat 3. In a skillet, sauté onions and garlic in oil for 2 minutes. Remove from heat and place on a paper towel. Sauté green and red peppers 2 - 3 minutes, and place on a paper towel. Sauté green and red peppers 2 - 3 minutes, remove from heat and drain on paper towel. remove from heat and drain on paper towel.

4. Simmer carrots in water; add eggplant and corn. Simmer until all 4. Simmer carrots in water; add eggplant and corn. Simmer until all vegetables are tender. vegetables are tender.

5. In a large pot mix beans and tomato puree. Simmer. Lower heat, add 5. In a large pot mix beans and tomato puree. Simmer. Lower heat, add carrots, corn, chopped tomatoes and eggplant to bean mixture. Then add carrots, corn, chopped tomatoes and eggplant to bean mixture. Then add onions, garlic, green and red peppers and olives. Stir and cook 4 - 5 onions, garlic, green and red peppers and olives. Stir and cook 4 - 5 minutes. Add seasonings or chili package mix. Simmer 45 minutes. Serve minutes. Add seasonings or chili package mix. Simmer 45 minutes. Serve with rice or corn muffins. with rice or corn muffins.

Recipe shared by Angela Scott Recipe shared by Angela Scott