I have to admit Fall is not my favorite Season of the year. In my family I am in the minority. I think everyone else in my family gives Fall the vote as favorite Season. I think it has everything to do with Fall being football season (;.
There is one thing in particular I DO like about the Fall. And, of course, it has to do with food. I love all things one pot. That means I’m a huge fan of all the wonderful soups, stews and chilis that fit so perfectly with the cooler weather and busier schedules of Fall.
Years ago I discovered a wonderful vegetarian chili recipe. I think it was in one of those church cookbooks you get when you are from the South and from a small town! I tweaked and piddled with the recipe until I came up with my all-time favorite chili recipe. If you are a meat lover, don’t turn your head. If you are a lazy cook (there is no shame because I am too!) don’t let the list of ingredients deter you.
I can almost guarantee that this one will be on your favorite Fall recipe list. I know you will love it and thank me!
VEGETARIAN BLACK BEAN CHILI
1 eggplant, cut into 1/2 inch cubes
1 T kosher salt
1/2 cup olive oil
2 onions, diced
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, or more, minced
2(14 1/2 oz) cans diced tomatoes, undrained)
1 can fire roasted diced tomatoes
1 cup parsley, chopped
1/2 cup basil leaves, slivered
3 T chili powder
1 1/2 T cumin
1 T dried oegano
1 tsp freshly ground pepper
1/2 tsp, or more, red pepper flakes
3 cans black beans, drained
1 1/2 c fresh corn kernels
1/2 c fresh dill chopped
14 cup lime juice
Sour cream, grated cheese, green onions or avocado for toppings
Toss eggplant with salt in a colander and let sit for 1 hour, then pat dry. Heat 1/4 cup olive oil in Dutch oven; add onions, zucchini, peppers and garlic. Saute until tender. In a separate skillet, heat remaining 1/4 cup olive oil. Cook eggplant over medium heat until tender. With a slotted spoon, put eggplant in Dutch oven then add tomatoes with juice, 1/2 cup parsley, basil and spices. Cook on low heat about 30 minutes, stirring. Add black beans, corn, dill and lime juice. cook 15 minutes and add remaining parsley.
Serve immediately or keep warm until ready.
It looks like a long list of ingredients but it is SO worth it. It is full of bright colors and full of flavor. Perfect this time of year!
There you go! Happy Fall Ya’ll!!