Black Bean Vegetable Chili

Name: Black Bean Vegetable Chili
Yield: 8 portions
Ingredients: 1 tablespoon coarse (kosher) salt; ½ cup olive oil; 1 eggplant, cut into ½-inch cubes; 1 cup Chopped fresh Italian (flat-leaf) parsley; ½ cup slivered fresh basil leaves; 1½ tablespoons ground cumin; 3 tablespoons best-quality chili powder; Sour cream, for garnish; ¼ cup fresh lemon juice; 3 scallions (green onions), white bulb and 3 inches green, thinly sliced, for garnish; grated Monterey Jack cheese, for garnish; 1 cup homemade vegetable broth; 1 yellow bell pepper, cored, seeded, and cut into ¼-inch dice; Salt to taste (optional); 1½ cups fresh or frozen (thawed) corn kernels (2 to 3 cobs); 2 cups cooked black beans; 2 onions, cut into ¼-inch dice; ½ cup chopped fresh dill; 8 ripe plum tomatoes, cut into 1 inch cubes; 4 large cloves garlic, coarsely chopped; 1 red bell pepper, cored, seeded, and cut into ¼-inch dice; 1 teaspoon freshly ground black pepper; 1 tablespoon dried oregano; 2 zucchini, cut into ¼-inch dice; ½ teaspoon dried red pepper flakes

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A spicy, full-bodied black bean chili, made more contemporary with sweet corn. Make it as hot as you like, and serve three garnishes for cooling down-sour cream, scallions, and grated Monterey Jack.

Ingredients

1 eggplant, cut into ½-inch cubes
1 tablespoon coarse (kosher) salt
½ cup

Main course
Vegetarian
Spicy
Gluten-free

Method

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 of the oil in a large flameproof casserole. Add the onions, zucchini, bell peppers, and garlic. Sauté over medium-low