Black Bean Vegetable Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Full-bodied black bean chili Ingredients:
1 eggplant, diced |
1 tablespoon kosher salt |
1/2 cup olive oil |
2 onions, diced |
2 zucchini, diced |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
4 garlic cloves, minced |
8 plum tomatoes, diced |
1 cup vegetable broth |
1 cup parsley, chopped |
1/2 cup basil, slivered |
3 tablespoons chili powder |
1 1/2 tablespoons ground cumin |
1 tablespoon dried oregano |
1 teaspoon freshly ground pepper |
1/2 teaspoon dried red pepper flakes |
2 cups cooked black beans |
1 1/2 cups corn kernels, thawed |
1/2 cup fresh dill, chopped |
1/4 cup fresh lemon juice |
Directions:
1. Place the eggplant in a colander. Toss it with the kosher salt, and let stand 1 hour to remove the moisture. Pat dry with paper towels.
2. Heat 1/4 cup olive oil in 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 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. 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.
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