Black Bean Vegetarian Chili

By dhoffmanlatter

Ingredients

• 1 medium eggplant, cubed
• 1 T salt
• 1/2 cup olive oil
• 2 onions, chopped
• 2 zucchini, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 4 garlic cloves, diced
• can plum tomatoes, diced
• 1 cup vegetable broth
• 1 cup Italian parsley
• 1/2 cup fresh basil leaves-cut
• 3 T chili powder
• 1 1/2 T cumin
• 1 T oregano
• 1 t pepper
• 1/2 t red pepper
• salt
• 2 cups black beans, drained
• can mushrooms, drained
• 1 can corn, drained
• 1/2 cup chopped fresh dill
• 1/4 cup lemon juice
• garnish: sour cream, jack cheese, salsa

Details

Servings 8

Preparation

Step 1

1. place eggplant in colander and toss with salt. let stand one hour and pat dry.

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

3. place /14 cup oil in skillet and over medium high heat cook eggplant till tender (10 minutes). add mushrooms. remove with slotted spoon and put in 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. add rest of parsley and top with garnishes.