Black Bean Vegetable Chili

Ingredients

1 eggplant, cut into ½ inch cubes (I use 2)
1 tablespoon coarse kosher salt (I use table salt)
¼ cup olive oil
1 onion, cut into ½ inch dice
2 Zucchini, cut into ¼ inch dice
1 red bell pepper, cored, seeded and cut into ¼ inch dice
1 yellow bell pepper, cored, seeded and cut into ¼ inch dice
1 Anaheim chile, chopped - Lisa’s add
1 Poblano chile, chopped - Lisa’s add
1 Jalapeño chile, chopped - Lisa’s add
4 large cloves garlic, coarsely chopped
8 ripe plum tomatoes, cut into 1 inch cubes
1 cup vegetable broth (I use 2 cups)
1 15 oz can tomato sauce - Lisa’s add
1 cup chopped fresh Italian parsley
½ cup slivered fresh basil leaves
3 tablespoon chili powder
1½ tablespoon cumin seeds ground
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
½ teaspoon dried red pepper flakes
Salt to taste
2 cup cooked black beans (or 2 cans)

2 cups dry beans (8c h2o, 4 cloves garlic, salt, splash oil)

1½ cup fresh or frozen (thawed) corn kernels (2-3 cobs)
½ cup chopped fresh dill (don't use)
¼ cup lemon juice

Garnish Ideas
Sour cream
Grated Monterey Jack cheese
Scallions, thinly sliced
Black olives, sliced
Cilantro
Avocado
Meat lovers - sauté Hot Colosimo's Sausage & ½ onion

Side
Crackling Cornbread

eggplant, black beans

Directions:

Place the eggplant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.
If cooking beans do them now! Pressure cook 30 minutes. Natural release 20 to 30 minutes.
Heat half the oil in a Dutch oven (large pot). Add onions, zucchini, garlic,and peppers. Sauté over medium-low heat for about 10 minutes.
Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the Dutch oven.
Add tomatoes, broth, ½ cup of parsley, basil and spices to the pot. 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, black olives, and scallions.

Yield:

20 cups

Time:

1h 30m

Source:

The Silver Palate — New Basics Cookbook, page 520

Category:

Soup