Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Red bell pepper
2 tb Olive oil
1/2 ts Garlic salt
1/4 ts Black pepper -- ground
1 lg Zucchini -- 1" thick slices
2 sm Eggplants -- cut into 1/2"
Lengthwise slices
2 lg Beefsteak tomatoes -- cored
And thickly sliced
6 lg Mushrooms -- stems trimmed
1 sm Onion -- chopped
2 ts Cumin -- ground
1 ts Coriander -- ground
2 ts Chili -- powder
1 pn Dired oregano
19 oz Can kidney beans -- drained
19 oz Can canellini beans -- drained
1/2 c Vegetable coctail juice --
- up to 1/2 c, if needed
Heat the broiler. Place the pepper on a rack 4" under the broiler and
cook until the skin blackens, about 4 minutes. Turn and continue to
cook, turning every 2 or 3 minutes until the pepper is charred all
the way round. Place the pepper in a loosely closed paper bag and set
aside for at least 10 minutes.
Meanwhile, mix the oil with garlic salt and pepper. Rub the sliced
zucchini, eggplant, tomatoes, and mushrooms lightly with half the oil
and put under the broiler until browned and tender. This will take
about 5 minutes per side.
Remove the skin from the bell pepper with your fingers. Take out the
stems and seeds. Cut the pepper, zucchini, eggplant, tomatoes, and
mushrooms into 1/2" dice. Set aside.
In a saucepan, heat the remaining oil. Add the onion and cook over
medium high heat until soft, about 1 minute. Add the cumin,
coriander, chili powder, and oregano. Cook for another 10 seconds.
Add the beans, reserved roasted vegetables and vegetable cocktail
juice and simmer for 10 minutes.
