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Marla Deen

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THE BEST BLACK BEAN VEGETABLE CHILI – clears the sinuses, too

November 21, 2011 by Marla-Deen Brooks Leave a Comment

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This is one of my very favorite Chili recipes – it’s meatless, loaded with healthy vegetables and lots of fire!  I have to remind my boys to leave the Tabasco alone.  It’s also a perfect “night before Thanksgiving” meal!  Load up on veggies, the added heat fires up your metabolism and gets you ready for a feast!  Or just enjoy any time, like we do!

Picture

1 eggplant, cut into 1/2 in. cubes
1 T. Kosher or coarse salt
1/2 C Olive Oil
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
3 (14 1/2 oz) cans diced tomatoes, undrained
1 C parsley, chopped
1/2 C basil leaves, slivered
3 T Cumin
1 T. dried Oregano
1 tsp. freshly ground pepper
1/2 tsp dried red pepper flakes
Salt to taste
2 (15 1/2 oz) can black beans, drained
1 1/2 C. fresh or frozen (thawed) white corn kernels
1/2 C fresh dill, chopped
1/4 C lemon juice

Sour cream, grated cheese and/or chopped green onions for topping

Toss eggplant with salt in a colander.  Let it sit for 1 hour; then pat dry.  (Sometimes I do this without the eggplant and it is still great!)  Heat 1/4 C. Olive Oil in dutch oven; add onions, zucchini, peppers, garlic and saute until tender.  In a separate skillet, heat remaining 1/4 Cup of olive oil.  Cook eggplant over medium heat until tender; about 10 minutes.  With slotted spoon, put eggplant in Dutch oven.  Add tomatoes with juice, 1/2 Cup parsley, basil and spices.  Cook over low heat 30 minutes, stirring occasionally.  Add black beans, corn, dill and lemon juice; cook 15 minutes.  Adjust seasonings; add remaining 1/2 C parsley.  Serve hot with or without toppings.
Enjoy with a glass of cold water close by!  
Let me know if you try it!  

  



Filed Under: Black Beans, General Post, Spicy Foods, Vegetable Chili

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