Kidney Bean and Eggplant Chili
 (4 votes)
12 ounces red kidney beans, soaked and drained
1 eggplant, sliced
2 tablespoons olive oil
2 onions, chopped
1 red pepper or green pepper, chopped
1 clove garlic, crushed
2 teaspoons chilli powder
1 teaspoon ground cumin
14 ounces canned tomatoes, undrained and mashed
1/2 cup water
freshly ground black pepper
1/2 cup grated mature cheddar cheese
1 tablespoon chopped fresh parsley
1 Place beans in a saucepan. Pour over cold water to cover. Place over a high heat. Bring to the boil and boil for 10 minutes. Reduce heat and simmer for 1 hour or until beans are tender. Drain. Cool.
2 Sprinkle eggplant slices with salt. Stand for 30 minutes. Rinse and pat dry on absorbent kitchen paper. Cut into cubes.
3 Heat oil in a saucepan over a medium heat. Add onions, red pepper and garlic. Cook, stirring, for 5 minutes or until onions are tender. Stir in chilli powder, coriander and cumin. Cook for 1 minute.
4 Add beans, tomatoes, water, eggplant and black pepper to taste. Bring to the boil, then reduce heat and simmer for 25-30 minutes or until eggplant is tender and mixture thickens. Sprinkle with cheddar cheese and parsley.
Cook's tip: While beans are usually soaked overnight and this is preferable there is a way to speed up the soaking process, if necessary. Place beans in a saucepan and cover with water. Bring to the boil and simmer for 5 minutes. Remove from heat and stand for 1 hour. Drain, rinse and use as required.
Serves 6
Comments: It doesn't say now much water to add. It doesn't have coriander in the ingredients list.
Antonio, Gainesville, FL
Chill out Antonio
Anonymous, Location not stated.
Just wanted to know what I should serve it up with?? tastes yummy
Susan, Australia
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