Black Bean Chili

Ingredients

for beans:

• ¼ cup vegetable oil
• 1 large onion, peeled and chopped
• 10 medium garlic cloves, smashed, peeled and chopped
• 2 tablespoons ground cumin
• 1 eggplant, cut in 1/4-inch dice
• 1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice
• 4 to 4 ½ jalapeno peppers, stemmed, seeded, deribbed and minced
• 3 medium zucchini, cut in 1/4-inch dice
• 2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed
• 1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
• 2 bunches coriander, chopped
• ¼ cup fresh lime juice
• 2 tablespoons kosher salt
• Black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    280 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 17 grams dietary fiber; 13 grams sugars; 9 grams protein; 3327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

9 cups

Preparation

1. Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
2. Stir in eggplant. Cook, covered, for 5 minutes.
3. Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
4. Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
5. Stir in coriander. Cook, covered, for 2 minutes.
6. Remove from oven. Uncover. Stir in lime juice, salt and pepper.

50 minutes