Eggplant Chili (meat eater approved)
1 1lb tub extra firm tofu (Chinese style)
1 large yellow onion
4 tbsp. olive oil
1 medium eggplant
1 16oz can kidney beans
1 small can tomato paste
4 red chilies
3 cloves fresh garlic, peeled
2 mild green chilies
2 tbsp. paprika
3 tbsp. chili powder
1 tsp. coriander
3 cloves
pinch of mace
water
1/4 tsp. salt
4 quart crock pot
Prepare your ingredients.
Remove tofu from water and place on an angled cutting board to drain. Remove onion skin and ends, chop coarsely. Remove eggplant top and chop into 1/2 inch cubes. Drain kidney beans and set aside. Remove tops and all seeds from chilies, cut into toothpick style strips (wear gloves as the chili oil can burn your hands). Chop garlic thinly and set aside.
Cook
Place olive oil in a large fry pan and add chopped onions plus garlic. Cook for 5 or 10 minutes over medium high heat. As onion begin to become translucent, add in tofu. Be careful as the water may spatter. Chop the tofu with a spatula, stirring it in the fry pan until; it begins to look like scrabbled eggs. Continue frying over medium high heat, letting as much water escape as you can. After another 5 minutes or so, add paprika, coriander and chili powder. Fry for a minute more, then empty spiced onions and tofu into your crock pot. Add all remaining ingredients (expect salt) into crock pot and mix. Pat down ingredients in crock pot and then add water up to approximately 3/4 inch BELOW the top of the ingredients. This will cook down. Turn on crock pot with LOW setting for 6 to 8 hours.
Serve
Add salt to taste before serving. This chili is also superb with Sour Cream on top.
May 6th, 2008 at 13:54
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