TEXAS STYLE EGGPLANT CHILI
You cannot tell that this chili doesn't have any meat in it... it's so good. Thanks to the peppers, you get a bit of heat, but it's definitely not overwhelming. I love ranch style beans and they add a great pop of flavor. It's a great alternative to traditional chili.
Provided by Barbara Hahn
Categories Other Main Dishes
Time 50m
Number Of Ingredients 14
Steps:
- 1. Place Pasilla peppers in 2 cups boiling water. Soak for 10 minutes. Remove from water and place in blender with 1/4 cup boiling water.
- 2. Dice eggplant and cook on low in Dutch oven. Add lime juice.
- 3. Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
- 4. Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
- 5. Cook on low for 20 to 30 minutes. Add salt to taste.
- 6. To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.
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