TZUTC: -0800   
   MSGID: 35303.fidonet_cooking@1:105/500 2daf18e2   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Very Veggie Chili   
    Categories: Chili   
         Yield: 6 Servings   
       
       1/4 c  Tomato paste   
         1 tb Low-sodium tamari   
         2 ts Molasses   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Red onion; chopped   
         1    Celery rib; minced   
         1 md Eggplant; peeled & chopped   
         1 sm Red bell pepper;   
              - seeded & chopped   
         1 sm Fresh hot chile;   
              - seeded & chopped   
              - (optional)   
         2 cl Garlic; minced   
         2 tb Chili powder   
         1 ts Ground coriander   
         1 ts Ground cumin   
    14 1/2 oz Can diced fire-roasted   
              -tomatoes; undrained   
     1 1/2 c  Cooked chickpeas -OR-   
        15 oz Can chickpeas;   
              - rinsed & drained   
     1 1/2 c  Water   
              Salt   
              Black pepper; freshly ground   
       
     In a small bowl, combine the tomato paste, tamari, and molasses,   
     stirring to blend. Set aside.   
        
     Heat the olive oil or water in a large saucepan over medium heat. Add   
     the onion and celery, cover, and cook until softened, about 5   
     minutes. Add the eggplant, bell pepper, chile (if using), and garlic,   
     then stir in the chili powder, coriander, and cumin. Cover and cook,   
     stirring occasionally, until softened, about 10 minutes.   
        
     Stir in the tomato paste mixture. Add the tomatoes and their juice,   
     chickpeas, water, and salt & pepper to taste. Simmer, uncovered,   
     stirring occasionally, until the liquid is reduced and the vegetables   
     are tender, 30 to 40 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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