All-Veggie Chili Stew - Vegan!

All-Veggie Chili Stew (variant of Mary Pritchard recipe)  Serves 6-8

Ingredients

Veggies 

Note: cut all veggies (except eggplant) in large pieces  (~1”) to make a chunky stew

• 3-4 yellow onions - chopped
• 8 cloves garlic - crushed
• 1 medium-size eggplant, cut into 1/2 inch cubes
• eggplant can be substituted with another can of beans
• 2 large bell peppers – chopped
• 1 green, 1 red bell for colorful look
• 3-4 large carrots – peeled & sliced
• 2-3 large celery stalks – sliced
• 2 cans (28 oz.) diced tomatoes (or equivalent fresh)
• (add other veggies of your choice)

Beans

• 1 can (15 oz.) pinto beans, rinsed & drained (or use your favorite bean)
• 1 can (15 oz.) black beans, rinsed & drained
• 1 cup (15 oz.) garbanzo beans, rinsed & drained

Spices

• olive oil
• 1-2 tsp coarse salt
• 2 TBSP chili powder
• 1 TBSP cumin
• 2 chipotle peppers in adobo sauce – finely chopped, with 2 tsp adobo sauce (Goya is one brand)
• 1 TBSP dried oregano
• 1 TBSP dried basil
• 1 tsp crushed red pepper flakes
• 1-2 tsp black pepper (start off with one tsp)
• 1 tsp fennel seeds
• 1/2 cup chopped flat leaf parsley or combination of parsley and cilantro
• (optional) 1/2 cup fresh chopped dill
• 2 TBSP fresh lemon juice
• 1-2 cups vegetable stock (as needed for liquid to cover beans)
• (optional) 5 oz can of V8 juice (substitute 1 cup vegetable stock and 2 TBSP tomato paste for V8 juice)
• (optional for topping when serving)  chopped scallions or chopped red onions

Eggplant Prep (if used)

• Place chopped eggplant in colander and sprinkle with coarse salt.  Let stand for 1 hour then pat dry. (optional step)
• Heat 1/4 cup of olive oil in a large skillet over medium heat.  Sauté the eggplant until almost tender.  Set aside.

Directions

• Heat 1/4 cup olive oil in large pot over medium heat. Add the onion and cook until becoming translucent.
• Add garlic for 1-2 minutes, add carrots, green peppers, and celery and sauté until mostly cooked, but al dente.
• Add the canned tomatoes, spices, parsley and eggplant.  Cook uncovered, stirring frequently, for 15-20 minutes. 
  
• Add beans and chick-peas.
• Add vegetable stock and V8 juice (or veg stock and tomato paste substitute) to have enough liquid.
• Add 1 to 2 tsp salt and ½ to 1 tsp pepper to taste.
• Cook for 15-20 minutes.
• Add chopped fresh dill (optional) and lemon juice and cook for another 10 minutes.

Serve over white rice and serve with chopped cilantro, red onion or scallions as toppings.