Black Bean Chili With Eggplant

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[4]
 
Black Bean Chili With Eggplant
123Recipes | Submit a Photo
  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Medium

There are times when a hearty and filling bowl of chili is just the ticket. Here the feature is black beans and eggplant.
 

Ingredients

  • 1 1/2 pounds eggplant, stemmed, unpeeled and cut into 1 inch cubes
  • Salt for sprinkling the eggplant plus additional to taste
  • 3 ounces dried new mexico red chili peppers
  • 3 cups water
  • 1/4 cup extra virgin olive oil
  • 2 small red onions, finely chopped
  • 4 garlic cloves, minced
  • 28 ounce can plum tomatoes, drained and chopped
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 2 cups cooked black beans
  • For garnish:
  • Cheddar cheese, shredded
  • Green onion, chopped
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Place the eggplant in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
  2. 2. Put the dried chilies in a sauce pot, add the water, place over medium high heat and bring to the boil. Reduce heat and let the pot simmer for 20 minutes.
  3. 3. Puree the chilies and the liquid in a blender until very smooth. Force the puree through a strainer and discard any solid pieces.
  4. 4. Heat the oil in a large, heavy Dutch oven over medium high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside.
  5. 5. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
  6. 6. Add tomatoes, ground coriander, cumin, bay leaf, eggplant and chili puree; simmer for 5 minutes.
  7. 7. Add beans and simmer over moderate heat for 15 minutes. Remove the bay leaf.
  8. 8. Ladle into bowls and garnish with cheese and green onion and serve.
 
 
  • Did you know?

    Don Juan de Onate entered what is now New Mexico in 1598 and brought with him the green chile pepper. It has grown there for the little over four hundred years since.