Roasted Vegetable Chili

* Exported from MasterCook *

Roasted Vegetable Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon black pepper -- ground
1 large zucchini -- 1" thick slices
2 small eggplants -- cut into 1/2"
lengthwise slices
2 large beefsteak tomatoes -- cored
and thickly sliced
6 large mushrooms -- stems trimmed
1 small onion -- chopped
2 teaspoons cumin -- ground
1 teaspoon coriander -- ground
2 teaspoons chili -- powder
1 pinch dired oregano
1 can kidney beans -- drained (19 oz)
1 can cannellini beans -- drained
1/2 cup vegetable coctail juice -- up
to 1/2 cup if needed

Heat the broiler. Place the pepper on a rack 4" under the broiler and cook unti
l the skin blackens,about 4 minutes.Turn and continue to cook,turning every 2 o
r 3 minutes until the pepper is charred all the way round.Place the pepper in a
loosely closed paper bag and set aside for at least 10 minutes.. Meanwhile,mix
the oil with garlic salt and pepper.Rub the sliced zucchini,eggplant,tomatoes
and mushrooms lightly with half the oil and put under the broiler until browned
and tender.This wil take about 5 minutes per side... Remove the skin from the
bell pepper with your fingers.Take out the stems and seeds.Cut the pepper,zucch
ini,eggplant,tomatoes and mushrooms into 1/2" dice.Set aside. In a saucepan,hea
t the remaining oil.Add the onion and cook over medium high heat until soft,abo
ut 1 minute.Add the cumin,coriander,chili powder and oregano.Cook for another 1
0 seconds.. Add the beans,reserved roasted vegetables and vegetable cocktail ju
ice and simmer for 10 minutes..

Makes 4 servings.

Busted by Christopher E. Eaves <cea260@airmail.net>


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