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Ratatouille Chili

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Onion - peeled, and (medium)

  3. Finely chopped 2 Garlic clove - peeled, minced (medium)

  4. 1 Green bell pepper - stemmed, seeded, (medium)

  5. And finely chopped 3 Japanese eggplant - (abt 3/4 lb total) - finely diced (medium)

  6. 1 1/2 tablespoons 22ml Chili powder

  7. 3/4 teaspoon 3.8ml Ground cumin

  8. 1/8 teaspoon 0.6ml Cayenne pepper

  9. 1 teaspoon 5ml Dried basil - crushed

  10. 1 Low-sodium diced peeled tomatoes -

  11. Oz) - undrained

  12. 1 Low-sodium tomato sauce - (8 oz)

  13. 3/4 cup 177ml Water

  14. 1 cup 146g / 5.1oz Zucchini - finely diced (medium)

  15. 1 White beans - (15 oz) - drained, rinsed,

  16. And drained again

  17. 1/4 teaspoon 1 1/3ml Salt - (to 1/2 tspn)

  18. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a 4-quart pot, heat the oil over medium heat. Add onion and saute 4 minutes. Add garlic, green pepper and eggplant; saute 5 minutes. (Add a tablespoon or two of water if the vegetables begin to stick to the pan.)

  2. Sprinkle the chili powder, cumin, cayenne and basil over the vegetables; stir 1 minute. Then add tomatoes, tomato sauce and water. Simmer 10 minutes.

  3. Add zucchini, white beans, salt and pepper. Simmer an additional 10 minutes. Serve immediately, or cool, refrigerate and reheat.

  4. This recipe yields 4 servings.

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