Ingredients
- 16 substitute
- 4 garlic (cloves finely chopped)
- 2 zucchini
- 2 teas ponns chili flakes (crushed)
- 2 nd bottle of ale to the chili when it needs i if you dont like eggplant
- 1 purple onion coarsely (chopped)
- 1 spanish onion coarsely (chopped)
- 1 eggplant (peeled)
- 1 goat cheese cilantro (chopped fresh)
- 2 pounds kidney beans (cooked red drained)
- 40 ounces tomatoes (canned chopped)
- 4 cups eggplant (diced)
- 12 ounces bottled beer harpoon ale
- 1 pound chicken breast (skinless boneless)
- 1 cup black beans sooked
- 1 cup beans soaked (white)
- 2 tablespoons olive oil
- 1 tablespoon cumin (ground)
- 2 teaspoons chili powder
- 1 tablespoon greek oregano (dried)
- 1 slice bell pepper cored in (red cut)
- 1 slice green bell pepper cored in (cut)
6. Serve with a dollop of (soft) goat cheese and fresh cilantro.
1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]
