Sack Lunch: Black Bean Chili With Eggplant Recipe Recipe

Name: Sack Lunch: Black Bean Chili With Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes; Salt; 15 dried New Mexican red chilies (about 3 ounces); 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; White cheddar, coarsely grated; Red onions, finely diced; Cilantro, coarsely chopped; Cooked brown rice, wheatberries, or tortilla chips

Servings: persons

1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
Salt
15 dried New Mexican red chilies (about 3 ounces)
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
White cheddar, coarsely grated
Red onions, finely diced
Cilantro, coarsely chopped
Cooked brown rice, wheatberries, or tortilla chips

1
Put the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
2
Simmer the chilies with the 3 cups water in a large saucepan for 20 minutes. Puree 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.
3
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.
4
Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree and simmer 5 minutes.
5
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.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes, Salt, 15 dried New Mexican red chilies (about 3 ounces), 3 cups water, and more.

Yes, Sack Lunch: Black Bean Chili With Eggplant Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sack Lunch: Black Bean Chili With Eggplant Recipe

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