Vegetable Chile

Well, with 30’s at night and cool 60’s during the day, Fall’s finally here.  .   . and time for comfort food.  Here’s a delicious Vegetable Chile which uses many of your Phocas Farms veggies.  This recipe is from Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  If you’re open to a healthier, “back to your roots”, way of living, this informative book full of recipes and wonderful information is a must.

Serves 8

Ingredients:

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour

(this removes the bitterness of the eggplant)

2 zucchini, diced, salted and drained in a colander for 1 hour

about 1/2 cup extra virgin olive oil

2 onions, chopped

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

1 cup chicken stock

1 can chopped tomatoes, or 4 fresh tomatoes, skins removed

1 small bunch basil leaves, cut up

2 tablespoons chile powder

3 cloves garlic, peeled and mashed

1 tablespoon ground cumin

1 tablespoon oregano

2 cups black beans, cooked

2 cups corn kernels, fresh or frozen

chopped green onions for garnish

grated Monterey Jack cheese for garnish

creme fraiche (or sour cream) for garnish

Rinse eggplant and pat dry.  Saute’ in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary.  Rinse zucchini and pat dry.  Saute’ in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.  Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

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