I am usually pretty lazy when it comes to vegetarian chili, but I had an eggplant and zucchini to use up and I did not want to make ratatouille again. I tried a recipe from Simply Recipes and was very pleased.
Here is what I left out of the original recipe:
- 1/2 cup red wine
- 1-2 Tbsp chili powder (I used just a bit of chipotle and ancho chili powder, to taste)
- 2 Tbsp fresh chopped oregano or 2 teaspoons dried (I used 1 tsp.)
- Zest of one lemon
- 3 Tbsp lemon juice
- 1 teaspoon sugar
- 1/3 cup chopped fresh cilantro
I must try it with those ingredients added in, especially the red wine.