Vegetarian Black-Bean Chili

Perfect for the vegetable gardener! Just made a batch this morning full of home-grown veggies. I'm not a vegetarian but I've been making this for over 20 years after a co-worker told me how great it is. Enjoy!

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Vegetarian Black-Bean Chili

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1 medium eggplant

1 tb salt

1 tb vegetable oil

1.5 cups quartered mushrooms

1 onion, coarsely chopped

1 carrot, coarsely chopped

2 hot peppers, minced

1 tb chili powder ( i use about 4 tb)

1 green pepper, coarsely chopped

1 sweet red pepper, coarsely chopped

3 cloves garlic, minced

1 tsp dried oregano

1 tsp basil

1 tsp ground cumin

1 28 oz. can tomatoes, undrained

1 19 oz. can black beans, drained and rinsed ( i use 2 cans )

1 12 oz. can corn, undrained

2 stalks celery, sliced

2 small zucchini, cubed

Cut unpeeled eggplant into 1/2 inch cubes. Place in colander. Sprinklewith salt. Let stand 30 minutes to drain off any bitter juices. Rince well, then drain.

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In a large saucepan, heat oil over medium heat. Add:

eggplant mushrooms onion carrot hot peppers chili powder 

stirring, about 7 minutes until softened.

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Stir in:

green peppers red peppers garlic oregano basil cumin 

Cook 3 minutes, stirring often.

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Stir in:

tomatoes and their juice beans corn and its liquid celery 

Bring to a boil, breaking up tomatoes with back of a spoon.

Reduce heat to low, simmer covered 20 minutes until vegetables are almost tender. Add zucchini, cook uncovered about 6 minutes or until chili has thickened and zucchini is tender-crisp. Taste and adjust seasoning if necessary.

I have found its best made up ahead of eating - the flavours seems to need a couple of hours to get their best mix. Excellent the next day. Freezes well too.

>From Homemaker's magazine, March 1995. They suggest serving as a topping for baked potatoes or over rice.

submitted by /u/Willywear
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