Italian and Mexican flavors combine in a gourmet style fine dining chili experience!

Makes 12 cups

6 T. margarine

12 oz. fresh button/white mushrooms, cut into 1/2 inch cubes

3 c. cubed eggplant, unpeeled, 1/2 inch cubes (no larger)

1 t. salt

2 T. extra virgin olive oil

1/2 lg. sweet onion, cut into 1/2 inch squares

1 lg. fresh sweet red pepper, cut into 1/2 inch squares

1 lg. fresh green pepper, cut into 1/2 inch squares

salt and pepper to taste

15 oz. can diced tomatoes including liquid

15 oz. can stewed tomatoes including liquid, cut larger pieces into halves or thirds

2, 15 oz. cans condensed tomato soup

2, 10-3/4 oz. cans condensed tomato soup

2 T. mild chili powder

2 t. garlic powder

1 T. unsweetened cocoa powder

2 t. garlic powder

1/2 t. ground rosemary

1/4 t. chipotle powder or red cayenne pepper

1/3 c. juice of fresh lemon

1/4 c. semi-sweet white wine


finely chopped fresh garlic for topping (garnish)

In soup pot, over medium heat, melt margarine. Add mushrooms, eggplant and salt. Saute till golden and eggplant becomes soft and translucent.

Add 2 T. olive oil to eggplant skillet. Stir.

Now add onion, red and green peppers. Saute till onions and peppers are partially wilted.

Add remaining ingredients, except chopped garlic, stirring after each addition.

Cover skillet, and cook on low heat 45 minutes, stirring occasionally. Uncover, then cook 30 minutes longer, again, stirring occasionally. Adjust for salt.

Ladle into soup bowls and top each serving with a little chopped garlic. Serve.

Notes: Eggplant needs to be cooked thoroughly throughout to enjoy both the taste and texture. Eggplant is one vegetable that is never cooked tender-crisp, like so many other vegetables. Keep the skins on and stay at the 1/2 inch limit for the cube size. Use your ruler till you know by instinct what 1/4, 1/2, 1 inch etc. looks like. If you want to be a chef in your own kitchen or somebody else’s you need to think size when cutting anything.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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