Mardi Gras Vegetable Chili Food
MARDI GRAS VEGETABLE CHILI
Make and share this Mardi Gras Vegetable Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem the peppers.
- In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
- Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
- Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
- Remove from the oven and set aside.
- In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
- When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining ½ teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
- Cook over low heat at a simmering boil for 15 minutes.
- Add in the masa harina mixture; cook for 2 minutes.
Nutrition Facts : Calories 338.8, Fat 17.6, SaturatedFat 2.4, Sodium 1343.2, Carbohydrate 41.2, Fiber 10.5, Sugar 11.6, Protein 8
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