Recipe: Black Bean Chili

1 Comment

OLYMPUS DIGITAL CAMERA This is a hearty chili that comes together fast! Perfect for cozy weeknights!

1 Tablespoon Olive Oil

1 onion, diced

2 garlic cloves, minced

1 small eggplant, peeled and diced

2 carrots, thinly sliced

1 Tablespoon Chili Powder

2 teaspoons of Chipotle pepper in adobo sauce (optional)

1 teaspoon ground cumin

2 cans (15 oz each) black beans, rinsed and drained

1 can (28 oz) crushed tomatoes

3 Scallions, sliced

1 Avocado, peeled and diced

  1. In a large pot, heat the oil over medium high heat.  Add the onion, garlic, and eggplant.  Season with salt and pepper.  Cook, stirring occasionally, until beginning to soften, about 8-10 minutes.
  2. Add the carrots, chili powder, chipotle, and cumin.  Cook, stirring occasionally, until carrots are crisp tender, about 5 minutes.
  3. Add the black beans, tomatoes, and 1 cup water.  Simmer until slightly thickened and carrots and eggplant are soft, 10 minutes more.  Top with sliced scallions and diced avocado

One thought on “Recipe: Black Bean Chili

  1. Pingback: Mexican Macaroni Casserole | RecipeReminiscing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s