Portobello mushroom and eggplant chili
1 pound(s), peeled and diced
1½ tsp(s), divided
Canned tomato sauce
Chipotle chili powder
½ pound(s), caps, diced
1 large, chopped
Uncooked bell pepper(s)
1 item(s), medium, large size, red variety, diced
1 medium, diced
Canned black beans
15½ oz, rinsed and drained
Plain fat free Greek yogurt
- Put eggplant into a colander and sprinkle with 1 tsp salt, tossing to coat evenly. Place a large plate on top of eggplant and weigh it down with one or two large cans. Let stand about 30 minutes. With hands, squeeze out excess liquid from eggplant.
- In a 5- or 6-qt slow cooker, stir together diced tomatoes, tomato sauce, chili powder, Worcestershire sauce, oregano, and remaining 1/2 tsp salt. Add portobellos, onion, bell pepper, poblano, and black beans, stirring to mix well. With back of a wooden spoon, gently press vegetable mixture to form an even layer. Put eggplant on top in even layer, leaving a 1/2-inch border. Cover and cook until vegetables are softened, 4 to 5 hours on High or 8 to 10 hours on Low.
- About 20 minutes before cooking time is up, slowly stir in cornmeal. Cover and cook until chili thickens, about 15 minutes. Divide chili evenly among 6 bowls and top evenly with yogurt, bell pepper, and chile pepper; sprinkle with additional chili powder, if desired.
- Per serving: about 11/4 cups chili and 2 tbsp yogurt