Vegetarian Black Bean Chili

Submitted by Diana Adcock

"I make this for my daughters all the time and it's now a family stand-by. Easy, tasty and dinner's ready in about 1 hour. Serve with salad and hot cornbread. It's also really nice with shredded sharp cheddar sprinkled on top."

 

• Ready In: 1hr 10mins
• Ingredients: 20
• Serves: 6-8

ingredients

• 1 medium eggplant
• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 1⁄2 lb button mushroom, quartered
• 1 large onion, coarsely chopped
• 2 -3 jalapenos, minced
• 1 tablespoon chili powder
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons ground cumin
• 1 (28 ounce) can diced tomatoes with juice
• 1 (28 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can cut baby corn, drained
• 1 1⁄2 cups tomatoes or 1 1/2 cups V8 vegetable juice
• 2 stalks celery, sliced
• 2 small zucchini, cubed
• 1 (312 g) package tofu crumbles, like yves

directions

1. Cut unpeeled eggplant into 1/2 inch cubes.
2. Place in a colander in the sink and sprinkle lightly with salt.
3. Let stand to drain off any bitter juices.
4. Rinse and drain again.
5. In a large pot or saucepan heat oil over medium high heat.
6. Add the eggplant, mushrooms, onion, hot peppers and chili powder.
7. Cook, stirring often for 7 minutes.
8. Stir in bell peppers, garlic,,oregano, basil and cumin.
9. Cook for 3 minutes more.
10. Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.
11. Cook for 20 minutes.
12. Add zucchini and cook for 6 minutes more.
13. Taste and adjust seasonings if needed.
14. Mix well and bring to a boil.
15. Reduce heat to low and simmer uncovered for 20 minutes stirring often.
16. Add the zucchini and cook for 6-7 minutes.
17. Adjust seasonings and serve.

Reviews

[CHRISSYG]

Great recipe, comes together really easy too. I made this without the tofu, because of the Mister and without the corn, because of me trying to stay Lower Carb... just the right amount of heat for us too! I will make this often!

 

[Mrs. Doeinck]

I love this stuff! I have made this several times since I found this recipe and it is delicious. I used boca beef instead of tofu. This takes a while to make but it is so worth it, and it makes so much that I freeze some for later. You can't even tell it doesn't have meat in it. Very hearty and very yummy! Thanks!