Black Bean and Vegetable Chili

By dhoffmanlatter

Ingredients

• 1 eggplant cubed
• 1 T salt
• 1/2 cup olive oil
• 2 onions diced
• 2 zucchini diced
• 1 red pepper diced
• 1 yellow pepper diced
• 4 garlic cloves chopped
• 1 large can tomatoes chapped
• 1 cup vegetable broth
• 1 cup chopped italian parsley
• 1/2 cup fresh basil leaves chopped
• 3 T chili powder
• 1 1/2 T cumin
• 1 t oregano
• 1 t pepper
• 1/2 t red pepper
• salt to taste
• 2 cups black beans
• can corn
• 1/2 cup chopped fresh dill
• 1/4 cup lemon juice
• garnish: sour cream, jack cheese

Details

Servings 8

Preparation

Step 1

1. put eggplant in colander and salt it. leave for an hour to remove moisture. pat dry.

2. heat 1/4 cup oil in large casserole and saute onions, zucchini, peppers and garlic for 10 minutes.

3. put 1/4 cup oil in skillet and cook eggplant till tender (about 10 minutes) and remove with slotted spoon to casserole.

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

5.after 30 minutes add black beans, corn, dill and lemon juice. cook 15 more minutes and add rest of parsley. add garnishes.