Mardi Gras Vegetable Chili

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 47mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement