1/2 c. vegetable oil
1 lb eggplants, cut into 1” cubes
2 red onions, finely chopped
4 garlic cloves, crushed
10 small red chiles, chopped (seeded if you like)
4 c. canned chopped tomatoes
1 tsp ground coriander
pinch ground cumin
pinch ground cinnamon
1 bay leaf
9 oz black beans, drained and rinsed
2 T best-quality dark chocolate, grated
vegetable oil for frying
salt & pepper
sour cream, for serving
- Heat oil in a pan and fry eggplants for about 4 minutes to color
- Remove and dry on paper towels.
- Fry onions and garlic in same pan until soft, then add chiles
and cook for 5 minutes.
- Add tomatoes, spices and eggplant and simmer for 5 minutes.
- Add beans, season well, and cook for 15 minutes.
- Stir in chocolate and serve with dollops of sour cream.
Feeds 6 as a meal or 10 as a starter.
Source: The Accidental Vegetarian by Simon Rimmer Page
posted at http://veggietestdrive.blogspot.com/2007/01/day-13.html
Makes 8 servings.
2 lbs eggplant, unpeeled, stemmed, & cut into 1/2" cubes
12 dried chipotle peppers
3 cups water
2 Tbs extra-virgin olive oil
2 medium red onions
8 cloves garlic, chopped
2 28-oz cans diced tomatoes, or plum tomatoes chopped in can
1 tsp ground cumin
1 tsp ground coriander
2 bay leaves
2 16-oz cans black beans
- 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. (I puree in one batch, using my
stick blender & the cylindrical "smoothie-making"
container it came with).
Please note: you will NOT need all of the puree -- it's just easier
to work with these (original) quantities of peppers/water. Reserve
extra puree & freeze for later use.
- Heat the oil in a large, heavy Dutch oven or stock pot 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.
Important: add chili puree to taste, and begin sparingly. It is
hard to rescue an overspiced dish, but easy to add more heat if
it's not initially spicy enough.
- Add beans and simmer over moderate heat for 15 minutes. Season
to taste with salt. Remove the bay leaf.
You will not need all of the chili puree made. Also, canned chipotles
in their sauce can be substituted for the dried/simmered chipotles.
Curry powder can be substituted for the ground coriander/cumin.
Features High-Fiber, Low-Calorie, Low-Fat, Vegan, Vegetarian
Source: Modified from Serious Eats recipe.
posted at http://wegottaeat.com/tigerbelly/recipes/black-bean-eggplant-chilil
1 pound extra firm tofu, frozen and thawed
2 tablespoons extra virgin olive oil
1 large green bell pepper, chopped
1 large yellow onion, chopped
1 small jalapeno, seeded and minced (optional)
2 cups frozen corn
1 1/2 cups water or gluten-free vegetable broth
2 cups cooked kidney beans (about 1 15-ounce can)
1 can (14 ounce) diced tomatoes
1 can (14 ounce) tomato sauce
1–2 tablespoons chili powder
2 teaspoons cumin powder
sea salt or gluten-free tamari to taste
Once tofu is thawed, press out all water, as much as possible,
crumbling the tofu. Set aside.
Heat olive oil in a large Dutch oven or soup pot. Sauté
pepper, onion, jalapeno if using, and frozen corn for 5 minutes.
Add water or broth, kidney beans, crumbled tofu, diced tomatoes,
tomato sauce, chili powder, cumin and salt or tamari to taste.
Bring to a boil then reduce heat to simmer for 45 minutes, uncovered
or partially covered, stirring occasionally.
Per serving (15.5 oz/438g-wt.): 310 calories (100 from fat), 11g total
fat, 1.5g saturated fat, 18g protein, 41g total carbohydrate (11g
dietary fiber, 9g sugar), 0mg cholesterol, 490mg sodium
Source: Whole Foods http://www.wholefoodsmarket.com/recipes/soup-stew/chili_tofu.html
Vegetarian Black Bean Chili with Roasted
Corn and Anaheim Peppers ~ Top ~
- top - Tofu
Chili - Beans - Black
Bean Soups - Vegetarian Chilis -- Vegetarian
- Ethnic - Lee's
pound frozen corn
4 Anaheim peppers, halved with seeds and stem removed
3 tablespoons olive oil
3 cups chopped onions
8 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cocoa powder
1 tablespoon Dijon mustard
2 28-ounce cans of black beans
3 14-ounce cans of diced tomatoes
1/2 cup orange juice
Preheat oven to 400F. Toss corn on a baking sheet with 1 tablespoon
of olive oil. Roast in oven for 20 minutes, stirring once after
Caramelize peppers on a grill or skillet over medium-high heat
for 15 minutes on each side (until slightly charred). Cut peppers
into 1-inch chunks and set aside.
Heat remaining olive oil in saucepan over medium-high heat. Add
onions and saute for 10 minutes, until caramelized. Mix in garlic,
spices, cocoa powder and Dijon mustard. Stir about 1 minute. Add
beans, tomatoes, orange juice, corn, and peppers. Simmer over
low-medium heat for 30 minutes, stirring often.
Season with salt to taste. Serve with chopped fresh cilantro,
hot sauce, and a dollop of plain yogurt or sour cream. Serves
6-8 hungry football fans.
Posted by Salty Girl Cooks
- May 3, 2009
Black Bean Chili
- top -- Vegetarian
Chilis - - Vegetarian ---
Tofu Chili - Vegetarian
- Ethnic - Lee's
tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and minced
10 fresh mushrooms, quartered
6 Roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 teaspoon salt
Heat oil in a large saucepan over medium-high heat. Sautee the onion,
red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes
or until the onions are translucent.
Season with black pepper, cumin and chili powder. Stir in the black
beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree
and stir the bean mixture back into the soup. Serve hot by itself
or over rice.
Thai Black Bean Chili
[Vegetarian Chilis] [Vegetarian]
[Tofu Chili] [Tofu]
Yield 12 servings
10 minutes to assemble
20 minutes to cook
Total time: 30 minutes
2 tablespoons oil
2 tablespoons Panang Curry Paste (or substitute Red Curry Paste)
2 onions, diced
2 bell peppers (1 green, 1 red) diced
5 cloves garlic, minced
1 tablespoon oregano
3-15 oz cans black beans (undrained)
2-14 oz cans diced tomatoes
1/4 cup Garlic Chili Pepper Sauce
1/4 teaspoon salt
Garnish: chopped cilantro, grated cheddar or sour cream
Optional:Shredded cheddar cheese or sour cream.
- Heat oil in large pot over medium-high heat. Add Curry Paste and sauté until dissolved. Add onions and cook until onions start to soften.
- Add bell peppers, garlic, and oregano. Sauté for 2 minutes.
- Stir in black beans, diced tomatoes, Garlic Chili Pepper Sauce, and salt. Reduce heat and simmer for 20 minutes.
- Serve sprinkled with cilantro, cheddar cheese or sour cream.
Source: Taste of Thai http://www.atasteofthai.com/index.php?page=recipe&id=39 January 6, 2010
April 5, 2010