Vegetarian Black Bean Chili
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 medium eggplant
- 14.79 ml salt
- 14.79 ml vegetable oil
- 226.79 g button mushroom, quartered
- 1 large onion, coarsely chopped
- 2-3 jalapenos, minced
- 14.79 ml chili powder
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 clove garlic, minced
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 9.85 ml ground cumin
- 793.78 g can diced tomatoes with juice
- 793.78 g can black beans, drained and rinsed
- 396.89 g can cut baby corn, drained
- 354.88 ml tomatoes or 354.88 ml V8 vegetable juice
- 2 stalk celery, sliced
- 2 small zucchini, cubed
- 312 g package tofu crumbles, like yves
directions
- Cut unpeeled eggplant into 1/2 inch cubes.
- Place in a colander in the sink and sprinkle lightly with salt.
- Let stand to drain off any bitter juices.
- Rinse and drain again.
- In a large pot or saucepan heat oil over medium high heat.
- Add the eggplant, mushrooms, onion, hot peppers and chili powder.
- Cook, stirring often for 7 minutes.
- Stir in bell peppers, garlic,,oregano, basil and cumin.
- Cook for 3 minutes more.
- Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.
- Cook for 20 minutes.
- Add zucchini and cook for 6 minutes more.
- Taste and adjust seasonings if needed.
- Mix well and bring to a boil.
- Reduce heat to low and simmer uncovered for 20 minutes stirring often.
- Add the zucchini and cook for 6-7 minutes.
- Adjust seasonings and serve.
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Reviews
-
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!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois