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MSGID: 35303.fidonet_cooking@1:105/500 2daf18e2
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Very Veggie Chili
 Categories: Chili
      Yield: 6 Servings
 
    1/4 c  Tomato paste
      1 tb Low-sodium tamari
      2 ts Molasses
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Red onion; chopped
      1    Celery rib; minced
      1 md Eggplant; peeled & chopped
      1 sm Red bell pepper;
           - seeded & chopped
      1 sm Fresh hot chile;
           - seeded & chopped
           - (optional)
      2 cl Garlic; minced
      2 tb Chili powder
      1 ts Ground coriander
      1 ts Ground cumin
 14 1/2 oz Can diced fire-roasted
           -tomatoes; undrained
  1 1/2 c  Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
  1 1/2 c  Water
           Salt
           Black pepper; freshly ground
 
  In a small bowl, combine the tomato paste, tamari, and molasses,
  stirring to blend. Set aside.
  
  Heat the olive oil or water in a large saucepan over medium heat. Add
  the onion and celery, cover, and cook until softened, about 5
  minutes. Add the eggplant, bell pepper, chile (if using), and garlic,
  then stir in the chili powder, coriander, and cumin. Cover and cook,
  stirring occasionally, until softened, about 10 minutes.
  
  Stir in the tomato paste mixture. Add the tomatoes and their juice,
  chickpeas, water, and salt & pepper to taste. Simmer, uncovered,
  stirring occasionally, until the liquid is reduced and the vegetables
  are tender, 30 to 40 minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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