not mine, but i ate it and loved it. hard.
Had this at a super bowl party- it might have been the only reason i was able to pry myself out of bed. Also, I'm typing this up so i can throw away this damn piece of paper. cause, y'know, i don't have enough of them floating around the place.
Black Bean Veggie Chili
1 eggplant, 1/2 inch cubes
1 tbs coarse salt
1/2 c olive oil
2 med yellow onions, 1/4in dice
2 zucchini, 1/4" dice
1 red bell pepper, 1/4" dice
4 large cloves garlic, peeled, coarsely chopped (i prefer to use a garlic press, b/c i am a lazy bitch)
8 ripe plum tomatoes, 1" cubes
1 c vegetable broth
1 c chopped italian parsley
1/2 c slivered fresh basil leaves
3 tbs chili podwer
1 1/2 tbs ground cumin
1 tb oregano
1 tsp black pepper
1/2 tsp crushed red peppers
2 cups cooked black beans
1 1/2 cups fresh corn kernels
salt to taste
1/2 c fresh chopped dill
1/4 c lemon juice
sour cream (garnish)
grated monterey jack cheese (garnish)
3 scallions, thinly sliced (garnish)
1. Place eggplant in colander, toss w/ salt and let sit for 1 hr to remove moisture. pat dry.
2. Heat 1/4 c olive oil in large caserole, saute onions, zucchini, peppers and garlic for 10 minutes.
3. Place remaining 1/4 c oil in skillet. Over medium heat, cook eggplant until just tender- about 10 minutes. Remove w/ slotted spoon to casserole.
4. Add to casserole tomatoes, broth, 1/2 c parsley, basil and spices. Cook over low heat for 30 minutes, stirring occasionally.
5. After 30 minutes, add black beans, corn, dill and lemon juice. Cook additional 15 minutes. Adjust seasonings, and stir in remaining 1/2 cup parsley. serve hot, garnish with... (well the garnishes. i don't feel like typing that out. hey. apparently, this is how you're supposed to write up recipes. i say- bah! also, i never know how much of what i've used. and i don't believe in using recipes as exact formulas- except for baking. for cooking, it's just... well, not so much rules as guidelines, and inspiration.)
serves 8.
Black Bean Veggie Chili
1 eggplant, 1/2 inch cubes
1 tbs coarse salt
1/2 c olive oil
2 med yellow onions, 1/4in dice
2 zucchini, 1/4" dice
1 red bell pepper, 1/4" dice
4 large cloves garlic, peeled, coarsely chopped (i prefer to use a garlic press, b/c i am a lazy bitch)
8 ripe plum tomatoes, 1" cubes
1 c vegetable broth
1 c chopped italian parsley
1/2 c slivered fresh basil leaves
3 tbs chili podwer
1 1/2 tbs ground cumin
1 tb oregano
1 tsp black pepper
1/2 tsp crushed red peppers
2 cups cooked black beans
1 1/2 cups fresh corn kernels
salt to taste
1/2 c fresh chopped dill
1/4 c lemon juice
sour cream (garnish)
grated monterey jack cheese (garnish)
3 scallions, thinly sliced (garnish)
1. Place eggplant in colander, toss w/ salt and let sit for 1 hr to remove moisture. pat dry.
2. Heat 1/4 c olive oil in large caserole, saute onions, zucchini, peppers and garlic for 10 minutes.
3. Place remaining 1/4 c oil in skillet. Over medium heat, cook eggplant until just tender- about 10 minutes. Remove w/ slotted spoon to casserole.
4. Add to casserole tomatoes, broth, 1/2 c parsley, basil and spices. Cook over low heat for 30 minutes, stirring occasionally.
5. After 30 minutes, add black beans, corn, dill and lemon juice. Cook additional 15 minutes. Adjust seasonings, and stir in remaining 1/2 cup parsley. serve hot, garnish with... (well the garnishes. i don't feel like typing that out. hey. apparently, this is how you're supposed to write up recipes. i say- bah! also, i never know how much of what i've used. and i don't believe in using recipes as exact formulas- except for baking. for cooking, it's just... well, not so much rules as guidelines, and inspiration.)
serves 8.