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,...
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Recipe Directions

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.

Drhall's Thoughts

By drhall

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!

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I'm new around here, and was wondering about using red kidney beans- raw or soaked. Heard they were toxic?

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This is really snotty. I cant imagine being so rude to the people who run the site>:(

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My rule is read the instructions before instructing. What part of dried corn and sprouted beans did you miss !) I hope it is painfully obvious, after a second reading, these were not on hand.

Lighten up Ray!

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Sorry, the one fundamental rule of Gone Raw is that we allow only raw, vegan recipes. No one is attacking you, they're just pointing out that you can't post this recipe on here!

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There was no attack, drhall, no need to be defensive ;-)

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Lighten up greenie, no need for attack. The beans may be soaked - the corn replaced, or use in season,otherwise where's the beef?

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This isn't a raw recipe, those beans and corn are cooked. Raw potato is not too appetizing, either. Here's an interesting all raw chili recipe:

http://www.gotohealth.com/recipes/print.cfm?id=174

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Let's see about those questions - corn, not in season, why don't fret yourself none, just leave it out or replace it using cubed potatoes, the Gaylord Hauser Natural spice(w/o artifical chemicals),reads with a long and satisfying list of yummy spices: yeast grown on blackstrap molasses, parsley,celery leaf and stalk,white onion,dill seed,beet root,spinach ground, alfalfa,carrot,,basil,paprika, kelp,cayeene,lettuce and tomato powder - so,alot of tasty spices going on right in the broth, spices - my tomatoes were marinated in chili spices - approx: 1 tspn of cumin,chili powder and thyme. Now off to indulge in Renoir's Incredible Better Than Bread and some Beautiful Chile for Breakfast!

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It sounds interesting, but would it be possible to re-post this using raw ingredients?

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Ah ya had me goin' for awhile . . .

The KEY to great chili is the SPICE . . .

I did not see a list of spices with this recipe?

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sounds yummy! but fyi-- frozen corn is usually cooked. definitely canned beans are cooked. and i'm not familiar with your brand of veg broth, but i would assume that it's been pastuerized and processed.

this sounds like a great recipe for the season, though!

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