Vegetarian Black Bean Chili |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I make this for my daughters all the time and it's now a family stand-by. Easy, tasty and dinner's ready in about 1 hour. Serve with salad and hot cornbread. It's also really nice with shredded sharp cheddar sprinkled on top. Ingredients:
1 medium eggplant |
1 tablespoon salt |
1 tablespoon vegetable oil |
1/2 lb button mushroom, quartered |
1 large onion, coarsely chopped |
2 -3 jalapenos, minced |
1 tablespoon chili powder |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
3 cloves garlic, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
2 teaspoons ground cumin |
1 (28 ounce) can diced tomatoes with juice |
1 (28 ounce) can black beans, drained and rinsed |
1 (14 ounce) can cut baby corn, drained |
1 1/2 cups tomatoes or 1 1/2 cups v8 vegetable juice |
2 stalks celery, sliced |
2 small zucchini, cubed |
1 (312 g) package tofu crumbles, like yves |
Directions:
1. Cut unpeeled eggplant into 1/2 inch cubes.
2. Place in a colander in the sink and sprinkle lightly with salt.
3. Let stand to drain off any bitter juices.
4. Rinse and drain again.
5. In a large pot or saucepan heat oil over medium high heat.
6. Add the eggplant, mushrooms, onion, hot peppers and chili powder.
7. Cook, stirring often for 7 minutes.
8. Stir in bell peppers, garlic,,oregano, basil and cumin.
9. Cook for 3 minutes more.
10. Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.
11. Cook for 20 minutes.
12. Add zucchini and cook for 6 minutes more.
13. Taste and adjust seasonings if needed.
14. Mix well and bring to a boil.
15. Reduce heat to low and simmer uncovered for 20 minutes stirring often.
16. Add the zucchini and cook for 6-7 minutes.
17. Adjust seasonings and serve.
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