{"id":29805,"date":"2013-07-26T17:32:00","date_gmt":"2013-07-26T21:32:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29805"},"modified":"2013-07-26T17:32:00","modified_gmt":"2013-07-26T21:32:00","slug":"eggplant-chili-vegan%e8%8c%84%e5%ad%90%e3%83%81%e3%83%aa%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29805&lang=en","title":{"rendered":"Eggplant Chili – vegan
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\"46\"<\/a><\/p>\n

Eggplant Chili – vegan<\/strong><\/p>\n

Since I fell in love with the eggplant tacos<\/a>, I decided to maintain this Mexican theme to create my next eggplant dish. In addition to the eggplant I added TVP instead of ground meat, so I was able to keep this as a vegan dish as well. I used tomato paste and no tomato chunks in this chili only because I was out of canned tomatoes. I actually liked this version better. The tomato paste seemed to help create richer flavors. I have to confess this eggplant chili was the best chili I’ve ever made, vegan or non-vegan! <\/p>\n

Eggplant chili: canola oil, garlic, onion, TVP, eggplant, water, vegetable cube, tomato paste, canned black beans, chili powder, cumin, dried oregano, cane sugar, salt, pepper, lime juice, cilantro<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"57\"<\/a><\/p>\n

\u8304\u5b50\u30c1\u30ea\u30b9\u30fc\u30d7<\/strong><\/p>\n

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\"49\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Eggplant Chili – vegan Since I fell in love with the eggplant tacos, I decided to maintain this Mexican theme to create my next eggplant dish. In addition to the eggplant I added TVP instead of ground meat, so I was able to keep this as a vegan dish as well. I used tomato paste […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,28],"tags":[],"class_list":["post-29805","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29805"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29805\/revisions"}],"predecessor-version":[{"id":29830,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29805\/revisions\/29830"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}