This is one of my very favorite Chili recipes - it's meatless, loaded with healthy vegetables and lots of fire! I have to remind my boys to leave the Tabasco alone. It's also a perfect "night before Thanksgiving" meal! Load up on veggies, the added heat fires up your metabolism and gets you ready for a feast! Or just enjoy any time, like we do!
1 eggplant, cut into 1/2 in. cubes
1 T. Kosher or coarse salt
1/2 C Olive Oil
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
3 (14 1/2 oz) cans diced tomatoes, undrained
1 C parsley, chopped
1/2 C basil leaves, slivered
3 T Cumin
1 T. dried Oregano
1 tsp. freshly ground pepper
1/2 tsp dried red pepper flakes
Salt to taste
2 (15 1/2 oz) can black beans, drained
1 1/2 C. fresh or frozen (thawed) white corn kernels
1/2 C fresh dill, chopped
1/4 C lemon juice
Sour cream, grated cheese and/or chopped green onions for topping
Toss eggplant with salt in a colander. Let it sit for 1 hour; then pat dry. (Sometimes I do this without the eggplant and it is still great!) Heat 1/4 C. Olive Oil in dutch oven; add onions, zucchini, peppers, garlic and saute until tender. In a separate skillet, heat remaining 1/4 Cup of olive oil. Cook eggplant over medium heat until tender; about 10 minutes. With slotted spoon, put eggplant in Dutch oven. Add tomatoes with juice, 1/2 Cup parsley, basil and spices. Cook over low heat 30 minutes, stirring occasionally. Add black beans, corn, dill and lemon juice; cook 15 minutes. Adjust seasonings; add remaining 1/2 C parsley. Serve hot with or without toppings.
Enjoy with a glass of cold water close by!
Let me know if you try it!
1 T. Kosher or coarse salt
1/2 C Olive Oil
2 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 garlic cloves, minced
3 (14 1/2 oz) cans diced tomatoes, undrained
1 C parsley, chopped
1/2 C basil leaves, slivered
3 T Cumin
1 T. dried Oregano
1 tsp. freshly ground pepper
1/2 tsp dried red pepper flakes
Salt to taste
2 (15 1/2 oz) can black beans, drained
1 1/2 C. fresh or frozen (thawed) white corn kernels
1/2 C fresh dill, chopped
1/4 C lemon juice
Sour cream, grated cheese and/or chopped green onions for topping
Toss eggplant with salt in a colander. Let it sit for 1 hour; then pat dry. (Sometimes I do this without the eggplant and it is still great!) Heat 1/4 C. Olive Oil in dutch oven; add onions, zucchini, peppers, garlic and saute until tender. In a separate skillet, heat remaining 1/4 Cup of olive oil. Cook eggplant over medium heat until tender; about 10 minutes. With slotted spoon, put eggplant in Dutch oven. Add tomatoes with juice, 1/2 Cup parsley, basil and spices. Cook over low heat 30 minutes, stirring occasionally. Add black beans, corn, dill and lemon juice; cook 15 minutes. Adjust seasonings; add remaining 1/2 C parsley. Serve hot with or without toppings.
Enjoy with a glass of cold water close by!
Let me know if you try it!
RSS Feed