Photo by Rosemary Pepper
My wife doesn't eat meat (well, not "4-leggers" as she defines it) so I whipped up this vegan chili with what was fresh at the farmers market that morning.
- Handful sweet bell peppers (I used red, orange, yellow, purple and green, the colors add nice variation), chopped
- 3 small eggplant (the purple, narrow kind), chopped with skin on
- 2 yellow squash, chopped
- 3 jalapenos (however spicy you want it), sliced
- 2 red onions, chopped
- 3 cloves garlic, smashed
- 3 tbsp chili powder
- 1 can diced tomatoes
- salt and pepper
- 1 tbsp cumin
- Olive oil
- 32 oz vegetable stock
- (if you can get it, I also used the Peruvian Chili Lime seasoning they sell at the spice store Savory - alternately use some fresh lime juice)
Heat oven to 425. Put all the veg in a roasting pan and toss with olive oil and salt and pepper. Roast the veg (my oven is unreliable but it took about 50 mins to get the vegetables thoroughly roasted down and caramelized). Put the roasting pan over 2 burners and deglaze with a little of the vegetable stock to get up all the browned bits. Pour into a stock pot and add all the stock, tomatoes and seasoning. Bring to a boil then simmer for a couple hours til reduced to a nice soupy/stewy consistency. Top with cheese if you like that sort of thing.