12 ounces red beans
Combine red beans and bay leaves in water to cover beans. Soak overnight in refrigerator, then drain and add fresh water . Cook beans for 45 minutes, and set aside.
3 bay leaves
8 large cloves garlic, peeled and smashed with a knife blade
3 large onions, diced
3 tomatoes, chopped
3 medium to large eggplants, unpeeled and diced into 1-inch cubes
2 cups red wine
2 cups vegetable broth
2 cups tomato paste
1/4 cup extra-virgin olive oil
1/4 cup ground cumin
1/4 cup hickory-smoke sauce
1/4 cup soy sauce
1/4 cup hot sauce of choice
2 cups texturized vegetable protein (soy flake)
In a large nonstick skillet, sauté 1/3 of the garlic, 1/3 of the onion, and 1/3 of the diced tomato over high heat. As tomatoes soften, add 1/3 of the eggplant. Stir gently, then cover and cook on medium heat for 5 minutes. Next add 1/3 of the wine and 1/3 of the broth. Let mixture simmer until eggplant is soft, then transfer to a large stockpot. On medium heat, repeat previous steps until all garlic, onion, tomatoes, eggplant, wine and broth are added to stockpot. Remove bay leaves and add beans. Add any remaining liquid and tomato paste. Stir well and continue to cook chili on medium heat.
Pour olive oil into a small pot, and heat on medium-high. Mix in cumin and quickly fry into a paste, then add to chili, stirring well. Add rest of the ingredients, stir well, cover, and simmer for 30 minutes. Continue to stir frequently. Add water if needed.
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