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Black Bean Chili with Eggplant Recipe

Name: Black Bean Chili with Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes; 1 bay leaf; 1/2 tablespoon ground coriander; 1/2 teaspoon ground cumin; 1/4 cup extra-virgin olive oil; 15 dried New Mexican red chilies; 2 cups cooked black beans; 2 small red onions, finely chopped; 28-ounce can plum tomatoes, drained and chopped; 3 cups water; 4 garlic cloves, minced; As accompaniments:; Cilantro, coarsely chopped; Cooked brown rice, wheatberries, or tortilla chips; Red onions, finely diced; Salt; White cheddar, coarsely grated

Category
Chili
Cusine
American

What do you need?

How to make?

Ingredients

1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes

Salt

15 dried New Mexican red chilies

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

As accompaniments:

White cheddar, coarsely grated

Red onions, finely diced

Cilantro, coarsely chopped

Cooked brown rice, wheatberries, or tortilla chips

Directions

Put the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels. Simmer the chilies with the 3 cups water in a large saucepan for 20 minutes. Purée the chilies and the liquid in batches in a blender until very smooth. Force the puree through a fine sieve and discard any solid pieces. Heat the oil in a large, heavy Dutch oven over moderately high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree and simmer 5 minutes. Add beans and simmer over moderate heat for 15 minutes. Season to taste with salt. Remove the bay leaf. Place in bowls and top with cheese, onions, and cilantro.