BLACK BEAN CHILI

Black Bean Chili image

Provided by Barbara Kafka

Categories dinner, lunch, weekday, main course

Time 50m

Yield 9 cups

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
1 large onion, peeled and chopped
10 medium garlic cloves, smashed, peeled and chopped
2 tablespoons ground cumin
1 eggplant, cut in 1/4-inch dice
1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice
4 to 4 1/2 jalapeno peppers, stemmed, seeded, deribbed and minced
3 medium zucchini, cut in 1/4-inch dice
2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed
1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
2 bunches coriander, chopped
1/4 cup fresh lime juice
2 tablespoons kosher salt
Black pepper to taste

Steps:

Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
Stir in eggplant. Cook, covered, for 5 minutes.
Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
Stir in coriander. Cook, covered, for 2 minutes.
Remove from oven. Uncover. Stir in lime juice, salt and pepper.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams

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