Updated: Nov 14
4 16oz cans of kidney beans, drained
2 28 oz. cans of diced tomatoes or 8 to 12 fresh tomatoes diced
2 to 3 eggplants chopped into 1-inch cubes
1 1/2 lbs of ground lamb (optional)
2 cups of potatoes, diced (if not using meat)
2 red onions diced
2 red peppers diced
1 cup of red wine
1 cup feta cheese
1 cup Kalamata olives, halved and pitted (optional)
4 cloves of garlic minced
2 tablespoons fresh oregano
2 tablespoons olive oil
2 teaspoons ground cumin
2 to 4 teaspoons cayenne pepper or red pepper flakes - to taste
1 teaspoon ground cinnamon
Salt and pepper to taste
In a deep saucepot over medium-high heat add olive oil, onions, and red peppers and sauté until soft. Now if you are using meat add the ground lamb and sauté until browned. If not using meat add potatoes here. Now stir in the garlic followed by the eggplant and the spices. Reduce heat to medium and simmer covered for about 5 minutes.
Next add the tomatoes, kidney beans, and wine, stir, bring to a boil, reduce heat, cover and simmer for about 30 minutes. Remove cover and simmer for an additional 50 minutes to 2 hours depending on the thickness of the chili you like.
5 minutes before serving add the optional olives: Note if using olives reduce the amount of salt at the beginning.
Serve with a crumble of feta cheese on top. You may also add a spoon full of Greek-style yogurt on top and a garnish of fresh tomatoes.