Black Bean Vegetable Chili
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)