Summer Vegetable Black Bean Chili from Some the Wiser
Prep time: 15 minutes
Cook time: 1 hour
1 small eggplant, cut into ½ inch cubes and salted
2 cups diced zucchini and summer squash, baby varieties work well
1 large onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
3 cloves of garlic, minced
approximately ½ cup extra virgin olive oil, divided
2 cups chicken or vegetable broth
1 can diced tomatoes, with juice
1 small bunch of fresh basil leaves, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 cups cooked black beans
2 cups fresh corn kernels
½ cup fresh cilantro, for garnish
1 cup grated Monterey Jack cheese, for garnish
1 cup sour cream, plain yogurt, or creme fraiche, for garnish
- In a large pot, heat 2 tablespoons olive oil. Add the eggplant and squash in batches and saute for about 5 to 6 minutes, or until lightly browned and softened, adding olive oil as needed. Using a slotted spoon, remove cooked squash/eggplant to a separate bowl and set aside.
- Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
- Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
- Add beans and corn kernels and simmer for an additional 20 minutes. Stir in the cooked squash and eggplant and simmer for 10 minutes more. Adjust seasonings to taste.
- Serve with garnishes.