Black Bean Vegetable Chili

• 1 medium sized eggplant, cut into 1/2 inch cubes
• 1 Tbsp. coarse (kosher) salt
• 1/2 c. olive oil
• 2 medium sized yellow onions, peel and cut into 1/4 inch dice
• 2 zucchini, cut into 1/4 inch dice
• 1 red bell pepper; seeded, cored and cut into 1/4 inch dice
• 1 yellow bell pepper; seeded, cored and cut into 1/4 inch dice
• 4 large cloves garlic, peeled and coarsely chopped
• 8 ripe plum tomatoes, cut into 1 inch cubes
• 1 c. vegetable broth (use vegetable bouillon cube)
• 1 c. chopped Italian parsley
• 1/2 c. slivered fresh basil leaves
• 3 Tbsp. chili powder
• 1 1/2 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper
• salt (to taste)
• 2 c. cooked black beans
• 1 1/2 c. fresh corn kernels (removed from 2 cobs)
• 1/2 c. chopped fresh dill
• 1/4 c. lemon juice
• sour cream (garnish)
• grated Monterey Jack cheese (garnish)
• 3 scallions, thinly sliced (garnish)

1. Place eggplant in colander.
2. Toss with salt and let sit for 1 hour to remove moisture.
3. Pat dry.

eggplant, coarse, olive oil, yellow onions, zucchini, red bell pepper, yellow bell pepper, garlic, tomatoes, vegetable broth, italian parsley, basil, chili powder, ground cumin, oregano, freshly ground black pepper, red pepper, salt, black beans, corn kernels, dill, lemon juice, sour cream, grated monterey, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70089 (may not work)