Vegetable chile is a warm and comforting food. It's great for cold weather and wonderful for meeting your pregnancy nutrition requirements. This chili features lots of good veggies and black beans for a protein packed meal. I enjoy making this in cold weather.
It involves a lot of chopping - you may want to chop some veggies with breakfast and with lunch so there isn't so much work at supper. Wait to cut the eggplant until the afternoon. Use high quality sour cream if you can't find the piima cream or cream fraiche called for. Substitute veggie stock in the recipe to make it vegetarian.
This recipe is from Nourishing Traditions
by Sally Fallon. I highly recommend picking up a copy of NT for your health and the health of your children!
Rinse eggplant and pat dry. Saute in bathces in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary. Rinse zucchini and pat dry. Saute in batches in olive oil and transfer, using a slotted spoon, to a casserole. Saute peppers and onions in batches and transfer to casserole. Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour. Add beans and corn kernels and simmer another 1/2 hour. Serve with garnishes.
