localvore chili

I found this recipe in the Independent Weekly, which I have adjusted to my tastes. What I really like about this vegetarian take on chili is the addition of eggplant, which is at its peak right now along with tomatoes and peppers.


Corn tortillas, cut into strips and baked at 350 for about 10 minutes, make a healthy garnish. Spray lightly with olive oil before baking. CAREFUL: they go from perfect (golden brown) to burnt in about 60 seconds.

4 meal-sized servings.
Saute for 5 minutes:
1/4 c olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 teaspoons of cumin, of chili pepper
1 teaspoons of salt, of pepper, of dried sage
1 teaspoon of red pepper flakes, or more

Add
4 cups of vegetable broth
2 medium sized bell peppers, diced
1 cup of diced tomatoes, with juice
1 medium eggplant*
1 bay leaf 1 tablespoon of corn meal
1 15 oz can of black beans, or 1.5 cups of dried black beans soaked overnight

Simmer for an hour or longer.
Add more salt and pepper to taste.

*When added, the eggplant will seem like too much. However, eggplant cooks down tremendously to about half it's size once boiled.