Hosted By
Tracy & Russ



Black Bean Vegetable Chili

Serving Size - 8
Prepared By - Janine & Terry
Recipe Rating
Printer Friendly Recipe

1 eggplant, cut into ½-inch cubes
1-tablespoon coarse (kosher) salt
1/2 cup olive oil
2 onions cut into ¼ inch dice
2 zucchini, cut into ¼ inch dice
1 red bell pepper, cored, seeded and cut intov1/4” dice
1 yellow bell pepper, cored, seeded and cup into 1/4 inch dice
4 large garlic coves, coarsely chopped
8 ripe plum tomatoes cut into 1-inch cubes
1-cup vegetable (or chicken if no vegetarians) broth
1 cup chopped fresh Italian (flat leaf parsley)
1/2 cup slivered fresh basil leaves
3 tablespoons best-quality chili powder
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 tsp freshly ground black pepper
1/2 tsp dried red pepper flakes
Salt to taste
2 cups cooked black beans
1 1/2 cup fresh or frozen (thawed corn kernels)
1/2 cup chopped fresh dill
1/4 cup fresh lemon juice
Sour cream for garnish
Grated Monterey Jack cheese for garnish
3 scallions (green onions), white bulb and 3 inches green, thinly sliced, for garnish

Place the eggplant in a colander. Toss it with the coarse salt, and let it sit for 1 hour to remove the moisture. Pat dry with paper towels. Heat ¼ cup oil in large flameproof casserole. Add the onions, zucchini, bell peppers, and garlic. Sauté over medium low heat for about 10 minutes. Place the remaining ¼ 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. Add the tomatoes, broth, and ½ cup of the parsley, basil, and spices to the casserole. Cook over low heat for 30 minutes, stirring occasionally. Add the black beans, corn, dill, and lemon juice. Cook another 15 minutes. Adjust the seasonings, and stir in the remaining ½ cup parsley. Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.