Mardi Gras Vegetable Chili
Chili Nation—Jane and Michael Stern. You can get red jalapeno powder from Pendery’s (penderys.com).
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 6large dried california chilies
- 4
- 1
- 3tablespoons olive oil
- 2 1⁄2teaspoons salt
- 1cup chopped onion
- 4
- 1
- 1⁄4cup vegetable oil
- 2teaspoons ground cumin
- 1teaspoon ground allspice
- 2teaspoons dried Mexican oregano
- 1teaspoon fresh ground black pepper
- 1⁄2tablespoon red jalapeno powder
- 1(14 1/2 ounce) can diced tomatoes with garlic
- 1
- 1
- 1cup chopped parsley
- 1 1⁄2tablespoons sugar
- 1
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DIRECTIONS
- 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.
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