Summer Vegetable Black Bean Chili

Enjoy summer vegetables and prepare this delicious, high fiber plant based chili. Serves 8.

Ingredients:

• 1 large eggplant, cut into 1/2 inch cubes & salted
• 3 cups diced zucchini
• 1 large onion, chopped
• 1 red bell pepper, diced
• 1 jalapeno seeded & diced
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes with juice
• 1 small bunch of fresh basil leaves, chopped
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp dried oregano
• 2 cups cooked black beans (you can use a 15 oz. can, just rinse and drain)
• 1 cup of fresh or frozen corn
• 4 Tbsp olive oil
• 1/2 cup fresh cilantro for garnish if you like

Instructions:

1. In a large pot, heat 2 Tbsp olive oil. Add the eggplant and zucchini in batches and sauté for about 6 minutes, or until lightly browned & softened. Remove eggplant & zucchini to a separate bowl & set aside.
2. Add 2 more Tbsp. olive oil to pot and sauce onion, peppers, jalapeño, & garlic for about 5 minutes, or until softened.
3. Add the broth, tomatoes, & spices to the pan with the onion mixture. Bring to a boil then reduce heat & simmer for 20 minutes.
4. Add beans & corn. Simmer for 20 more minutes. Stir in the cooked zucchini & eggplant. Simmer for 10 more minutes. Adjust seasonings to taste.
5. You can serve with cilantro as garnish.
6. If you like, you could add a small handful of tortilla chips.