I am not a good photographer, I don’t measure everything when I cook, and occasionally I make stuff that tastes. Just. Plain. Bad.

But sometimes I create something in the kitchen that is really tasty and I want to start sharing the recipes with you. Keep in mind they will be mostly, if not all, vegan. Talking to my brother-in-law about his spontaneous bicep rupture because of the statin he’s been taking furthered my resolve to stick to a no-cholesterol diet. Whenever possible, recipes contain whole foods, because that’s my next step in the right direction. Getting rid of processed junk. After that, I conquer the world!

I decided to share this recipe after my 10 year old son licked his bowl clean. Before I conquer the world, I should work on his table manners.

Blurry and taken with my iPhone. I wasn’t lyin’.

Eggplant Chili

Serves 4 to 6

1/2 of a large yellow onion, peeled and diced

2 large eggplants, peeled and diced

1/4 teaspoon minced garlic

1 can diced tomatoes, drained

1 can medium chili beans

4 tbsp Bragg Nutritional Yeast

salt and pepper to taste

3 tbsp chopped basil

2 cups fresh kale (torn into small pieces with center stem removed)

Using NO oil, place the onions in a large saucepan and saute over medium heat. You can add a little water if the onions stick, but you shouldn’t need to. After 8 to 10 minutes, add the tomatoes and garlic. Cook for 2 minutes, then add the eggplant, chili beans, basil, salt, pepper, and Nutritional Yeast. Cover and simmer for a few minutes until the eggplant softens. Add the kale, cover and simmer again for a few minutes until the kale softens.

Enjoy!

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