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Thread: Vegetable and Black Bean Chili

  1. #1

    Default

    The recipe came out of a Prevention Cook Book and listed all nutritional info:
    Makes 4 servings (a lot of chili for your points!!): 255 calories, 3.5 grams fat, 5.1 grams dietary fiber (5 pts)

    Vegetable & Black Bean Chili

    2 teaspoons olive oil
    1 medium eggplant, cubed
    1 medium sweet red pepper, chopped
    1 medium zucchini, coarsely chopped
    1/2 cup chopped onions
    1 tablespoon chili powder
    1 teaspoon ground cumin
    3 cups crushed canned tomatoes (with juices)
    1 can (15 oz) black beans, rinsed & drained
    1 cup frozen corn or drained canned corn

    Add the oil to a Dutch oven and heat over medium heat. Add the eggplant. Cook and stir about 5 minutes or until the eggplant is just tender. Stir in the peppers, zucchini onions, chili powder and cumin. Cook and stir for 4-5 minutes more or until the vegetables are tender.

    Stir in the tomatoes (with juices), beans and corn. Bring to a boil, then reduce the heat. Partially cover and simmer for 15-20 minutes or until thick.

    Chef's Note: The longer the chili simmers, the thicker it'll get and the more intense the flavors will be.

    ENJOY!!!
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  2. #2
    Cesium Guest

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    Sounds yummy; I think I'll try making this this weekend. Thanks for posting it. [img]smile.gif[/img]

    Just editing to say that I did make this this weekend and it was great. The eggplant and zucchini gave it a nice and different texture than most chilis.

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