Mardi Gras Vegetable Chili Recipe

Name: Mardi Gras Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large dried california chilies; 4 cups canned vegetable broth; 1 large eggplant, peeled and cut into 1-inch cubes; 3 tablespoons olive oil; 2 1/2 teaspoons salt; 1 cup chopped onion; 4 garlic cloves, minced; 1 large red bell pepper, chopped; 1/4 cup vegetable oil; 2 teaspoons ground cumin; 1 teaspoon ground allspice; 2 teaspoons dried Mexican oregano; 1 teaspoon fresh ground black pepper; 1/2 tablespoon red jalapeno powder; 1 (14 1/2 ounce) can diced tomatoes with garlic; 1 (15 ounce) can yellow hominy, drained; 1 (15 ounce) can white kidney beans, drained; 1 cup chopped parsley; 1 1/2 tablespoons sugar; 1 tablespoon masa harina (dissolved in 1/2 cup warm water)

Servings: persons

6 large dried california chilies
4 cups canned vegetable broth
1 large eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive oil
2 1/2 teaspoons salt
1 cup chopped onion
4 garlic cloves, minced
1 large red bell pepper, chopped
1/4 cup vegetable oil
2 teaspoons ground cumin
1 teaspoon ground allspice
2 teaspoons dried Mexican oregano
1 teaspoon fresh ground black pepper
1/2 tablespoon red jalapeno powder
1 (14 1/2 ounce) can diced tomatoes with garlic
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can white kidney beans, drained
1 cup chopped parsley
1 1/2 tablespoons sugar
1 tablespoon masa harina (dissolved in 1/2 cup warm water)

1
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.
2
In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
3
Preheat oven to 350u00b0; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
4
Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
5
Remove from the oven and set aside.
6
In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
7
When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining 1/2 teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
8
Cook over low heat at a simmering boil for 15 minutes.
9
Add in the masa harina mixture; cook for 2 minutes.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 large dried california chilies, 4 cups canned vegetable broth, 1 large eggplant, peeled and cut into 1-inch cubes, 3 tablespoons olive oil, and more.

Yes, Mardi Gras Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mardi Gras Vegetable Chili

How did you like this recipe?

Frequently Asked Questions