Hot Dang Chili
A “chili” that does not pretend to be anything less! The beauty lies in the ability to build the final dish, adjusting both “eggplant meat” and the amount of beans.
No, the beauty is that is tastes satisfying as any soy based chili I have ever eaten. Of course, a Small Warming session in the dehydrator or in hurry, like me always, throw conconction into small pan and tantalize the mixture above the flame!
The easy way to substitute recipes calling for corn and beans, such as my World Famous – Hot Dang, is to grab the bag of your very own or ordered, dried corn, if your without a dehydrator, (no excuse using a homemade cardboard box & aluminum foil, lightbulb powered HOTBOX!) to dry your own sweet corn, order from www.sunfood.com, or merely ‘make do’ with your stone ground corn meal and rinse off those soaked and sprouting beans!
1 med. zucchini, processor
1 cup corn (frozen, when out of season), processor
1 cup organic carrots, processor
2 cup organic tomatoes (marinated with chili spices when possible overnite), processor
1 med. size red onion, processor
1 can Friojles Negra beans (soak ANY Bean and it still works!), Set Aside
2 Chile's de Arbol, or ANY good HOT (small red fiery hot), processor
1 cup Eggplant , Set Aside
1 cup Gaylord Hauser Veg Broth, processor
Nite Befor prep – soak what type of bean you choose to use OR cheat LIKE ME and use can organic beans, also nite before,Marinate your tomatoes(important but not mandatory), OK - ready? I made my broth from couple tsp. of instant Veg. powder, imagine it would be just tad bit better with a nice homemade variety.
Toss all processor list ingredients and process! Once “blended” Now, add your eggplant and beans to taste! Another caveat, once ALL ingredients plated up,serving sized, unless of course you plan on eating the whole recipe, then of course, “marinate” all the Eggplant couple of hours before serving, the “set aside” Eggplant and Beans, taste Waaay better after “marinating” hour or so … or until eggplant is soft.
Almost forgot, i ate this with the very good Better than Sliced Bread recipe by Renoir – I highly! recommend.