Eggplant Chili

We had a pretty good storm last night. A whole bunch of my camping stuff got soaked, but the sun came out shortly after, and today everything has dried out already. I just finished sewing all the little holes in the mosquito net. Good thing I had my technology unplugged!

Recipe of the Day – Eggplant Chili


  • 1lb. mushroom
  • 1medium green onion, chopped
  • 2 garlic cloves, minced
  • 1eggplant, peeled and cubed
  • 11/2 c. tomatoes
  • 1c. tomato sauce
  • 1⁄2 c. water or broth
  • 2 T. chili powder
  • 1 T. yucca or corn starch
  • 2 tsp. coconut sugar, optional
  • 1 tsp. salt, or to tast
  • dash pepper
  • 2 c. kidney beans, cooked
  1. Directions:
  2. Add mushroom, onion, and garlic to a large pot; cook over medium heat until mushrooms are slightly wilted, about 2-3 minutes.
  3. Add all the remaining ingredients except the kidney beans.
  4. Stir to combine.
  5. Cover and lower heat; simmer for 2 hours.
  6. Add in kidney beans; stir.
  7. Cover and cook 30 minutes; adjust seasoning to taste.

Word of the Day – tormenta, truena – storm, thunder

Tip of the Day – Do this with ground beef, turkey or chicken, if you’re a meat eater.

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