Black bean vegetable chili
Servings
8 Servings
Ingredients
- 1 eggplant medium sized cut into .5-inch cubes
- 1 tablespoon kosher salt
- .5 cup olive oil
- 2 onions medium size peeled and cut into .25-inch dice
- 2 zucchini cut into .25-inch dice
- 1 red bell pepper seeded cored, and cut into .25-inch dice
- 1 yellow bell pepper seeded cored, and cut into .25-inch dice
- 4 large garlic cloves peeled and coarsely chopped
- 8 plum tomatoes cut into 1-inch cubes
- 1 cup vegetable broth can use a bullion cube
- 1 cup fresh parsley chopped
- .5 cup fresh basil leaves slivered
- 3 tablespoon chili powder
- 1.5 tablespoon ground cumin
- 1 tablespoon oregano dried
- 1 teaspoon ground pepper
- .5 teaspoon crushed red pepper
- salt to taste
- 2 cup black beans cooked
- 1.5 cup fresh baby corn kernels removed from 2 cobs
- .5 cup fresh dill chopped
- .25 cup fresh lemon juice
- sour cream optional garnish
- monterey jack or chedder cheese optional garnish
- 3 scallions thinly sliced; optional garnish
Instructions
- Place eggplant in colander. Toss with salt and let sit for 1 hour to remove moisture. Pat eggplant dry.
- Heat .25 cup olive oil in a skillet. Saute onions, zucchini, peppers, and garlic in olive oil for 10 minutes. Once finished cooking, put food in large casserole dish.
- Place remaining .25 cup olive oil in the skillet. Over medium high heat, cook eggplant until just tender--about 10 minutes. Remove with slotted spoon and put the eggplant in the casserole dish.
- Add tomatoes, broth, parsley, basil, and spices to the casserole dish. Cook over low heat for 30 minutes, stirring occasionally.
- After 30 minutes cooking time, add the black beans, corn, dill, and lemon juice. Cook for another 15 minutes.
- Adjust seasonings. Stir in remaining .5 cup parsley.
- Serve hot. Can garnish chili with generous dollop of sour cream and/or cheese and some sliced scallions.