Eggplant Chili

Eggplant Chili
Serves 6
Ingredients:
3 small eggplants
1 onion chopped
1 garlic clove diced
1/2 orange pepper, chopped
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
1 large can diced tomatoes, drained
2 Tablespoons homemade taco seasoning
Directions:
-cut eggplants in half, scoop out seeds and dispose, cut off stems and dispose
-scoop out eggplant but be sure to leave both ends intact (you're making a bowl)
-chop up the eggplant and set aside
-sauté the onions and garlic, add the rest of the ingredients including the chopped eggplant; bring to a gentle boil, reduce heat and let simmer for 30 minutes
-scoop chili into eggplant bowls and bake in a 375 degree F oven for 40 minutes
-top with shredded cheese and place under broiler for 5-8 minutes... Cheese should be melted and lightly browned.
Enjoy!
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