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Tennessee & Alabama CSA

Summer Vegetable Black Bean Chili from Some the Wiser

Prep time: 15 minutes
Cook time: 1 hour
Servings: 8


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


  1. 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.
  2. Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
  3. Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
  4. 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.
  5. Serve with garnishes.

Source: Summer Vegetable Black Bean Chili from Some the Wiser