Black Bean Vegetable Chili

1 eggplant, cut into 1/2-inch cubes
1 tablespoon coarse (kosher) salt
1/2 cup olive oil
2 onion, diced
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, cut into 1/4 inch dice
1 yellow pepper, cut into 1/4 inch dice
4 garlic cloves, minced
8 ripe plum tomatoes, cut into 1-inch cubes
1 cup low sodium vegetable broth
1 cup chopped Italian parsley
1/2 cup slivered basil
3 tablespoon chili powder
1.5 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon dried red pepper flakes
Salt to taste
2 cans cooked black beans, drained
1.5 corn kernels (fresh or frozen)
1/2 cup chopped dill
1/4 cup lemon juice
Sour cream
Grated Monterey cheese
3 green onions (white bulb and 3-inches green)

1. Place the eggplant in a colander. Toss it with the coarse salt, and let it sit for one-hour to remove the moisture. Pat dry with paper towels.

2. Heat 1/4 cup of the oil in a large flameproof casserole. Add the onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes.

3. Place the remaining 1/4 cup oil in a skillet, and cook the eggplant over medium-high heat until just tender, about 10 minutes. Using a slotted spoon, transfer the eggplant to the casserole.

4. Add the tomatoes, broth, 1/2 cup of the parsley, basil, and spices to the casserole. Cook over low heat for 30 minutes, stirring occasionally.

5. Add the black beans, corn, dill, and lemon juice. Cook another 15 minutes.

6. Adjust the seasonings and stir in the remaining 1/2 cup parsley. Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.

Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins

Close Menu