Vegetarian Black Bean Chili

• 1 medium eggplant
• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 12 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) cancut baby corn, drained
• 1 12 cups tomatoes or 1 12 cups V8 vegetable juice
• 2 stalks celery, sliced
• 2 small zucchini, cubed
• 1 (312 g) package tofu crumbles, like yves

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.

eggplant, salt, vegetable oil, button mushroom, onion, chili powder, red bell pepper, green bell pepper, garlic, oregano, basil, ground cumin, tomatoes, black beans, cancut baby corn, tomatoes, stalks celery, zucchini, crumbles

Taken from www.food.com/recipe/vegetarian-black-bean-chili-68747 (may not work)