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Previous RecipeBack to SearchList
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Black Bean and Roasted Vegetable Chili
Serves/Yields: 8
Prep. Time:
Cook Time:
Category: Entrees, Soups, Side Dishes, Appetizers, Vegetables
Difficulty: Moderate
Ingredients
Canola oil spray
1 large zucchini, cut crosswise into 1-inch slices
1 small eggplant, about 1 pound, cut in 1- inch cubes
1 Tbsp. extra virgin olive oil
1 large sweet onion, chopped
3 large garlic cloves, finely chopped
2 Tbsp. chili powder
2 Tbsp. dried oregano
1 Tbsp. ground cumin
1/4 - 1/2 tsp. ground chipotle chili
1 Tbsp. tomato paste
One can (28 oz.) whole plum tomatoes, drained, liquid reserved
2 cans (15 oz. each) black beans, rinsed and drained
1/2 packed cup cilantro leaves
Cayenne pepper, to taste (optional)
Salt and freshly ground black pepper, to taste
1/2 cup vegan sour cream, for garnish
1-2 Tbsp. lime juice, for garnish
Directions
Preheat the oven to 425 F.

Coat a baking sheet with cooking spray. Place the squash and eggplant on the sheet. Generously spray the vegetables with cooking spray and toss to coat them all over. Spread them in one layer. Roast until the eggplant is lightly colored and soft but holding its shape, 20-25 minutes, turning the vegetables after 15 minutes. This can be done up to 4 hours ahead.

Meanwhile, heat the oil in a large pot over medium heat. Sauté the onion until translucent, 4 minutes. Add the garlic and cook until the onion is soft, 3 minutes longer. Mix in the chili powder, oregano, cumin, and chipotle chili. Stir in the tomato paste. Add the tomatoes and 1/2 cup of their liquid. Break up the tomatoes with a spoon. Simmer 15 minutes.

Add the beans and roasted vegetables. Cook 10 minutes, stirring occasionally, adding more tomato liquid to keep the chili moist but not soupy. When the zucchini is soft but not mushy, remove from the heat. Mix in the cilantro and cayenne, salt and pepper to taste.

Divide the chili among 8 bowls. Mix the sour cream with the lime juice, and garnish each bowl with a dollop.
Nutrition Information

Per serving: 150 calories, 3 g. total fat (0 g. saturated fat), 25 g. carbohydrate, 8 g. protein, 8 g. dietary fiber, 340 mg. sodium.
Source:
Contributed By: c0c0c0 on Monday, May 30. 2005 at 17:52:22
More Recipes of c0c0c0
 
 

 
 
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Recipe Module by Jens http://visayas.dk©
 
 

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