Sunday, February 28, 2010

Black bean vegetable chili

Feel free to leave out/substitute/add in other vegetables as you see fit. This is definitely a dish that can stand up to experimentation. (It's also a dish that can happily absorb all those vegetable remnants hiding out in your refrigerator.)

1 cubed eggplant
1 tablespoon salt
1/2 cup olive oil
2 diced onions
2 diced zucchini
1 diced red pepper
1 diced yellow pepper
4 large chopped garlic cloves
8 cubed plum tomatoes
1 cup vegetable broth
1 cup fresh parsley
1/2 cup fresh basil
3 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon oregano
1 teaspoon pepper
1/2 teaspoon red pepper flakes
2 cups cooked black beans
1 1/2 cups corn
1/2 cup fresh dill
1/4 cup fresh lemon juice
1 bag cooked lentils
1 can garbanzo beans
sour cream for garnish

Let eggplant sit in colander over sink, heavily salted, for one hour, to leech out the bitterness. Pat dry. Heat 1/2 the oil and saute onions, zucchini, peppers and garlic on medium-low for 10 minutes. Cook eggplant 10 minutes with rest of oil, add to the rest. Add tomatoes, broth, 1/2 the parsley and the rest of the spices to the veggies. Cook on low for 30 minutes. Add rest, cook 15 minutes. Serve.

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