Monday, December 31, 2007

Black Bean Chili-CHRISTY

1 eggplant, cubed
1 tbsp. Kosher Salt
1/2 cup olive oil
2 onions, diced
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 minced garlic cloves
8 plum tomatoes
1 cup veg broth
3 tbsp chili powder
1 1/2 tbsp. cumin
1 tbsp. oregano
1 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
2 cans black beans
1/4 cup lemon juice

Toss eggplant in colander with salkt and let sit for one hour. Pat w/paper towels to absorb excess moisture. heat 1/4 cup oil in dutch oven or stock pot. Add onions, zuchinni, bell peppers, and garlic. Saute on med heat for 10 minutes. Heat 1/4 cup oil in skillet and cook the eggplant until just tender. Using slotted spoon transfer it to the dutch oven. Add the tomatoes, broth and spices. Cook over low heat for thirty minutes, stirring once. Add Black beans and cook for another 15 minutes. Serve immediately-sour cream and cheese is wonderful on top!


Katrice said...

This sounds yummy but I'm not a black bean kinda girl...can I leave the beans out...have you tried that?

Christy said...

NO....but you could use kidney beans. I used those one time and it was just as good.