Recipe: Black Bean and Roasted Vegetable Chili (Vegetarian Chili)

Black Bean and Roasted Vegetable Chili (Vegetarian Chili)
Source: Dana Jacobi for the American Institute for Cancer Research
Servings: 8

I find that pintos - the soft, creamy bean that usually accompanies Texas-style chili con carne - the least satisfactory for a vegetarian chili. I think black beans are best, staying firm yet creamy and giving a pleasing contrast to the other ingredients. I especially like them combined with roasted vegetables, which remain pleasantly al dente, while adding the layers of flavor that make an exciting chili like this one.

Canola oil spray
1 large zucchini, cut crosswise into 1-inch slices
1 small eggplant, about 1 pound, cut in 1-inch cubes
1 Tbsp. extra virgin olive oil
1 large sweet onion, chopped
3 large garlic cloves, finely chopped
2 Tbsp. chili powder
2 Tbsp. dried oregano
1 Tbsp. ground cumin
1/4 to 1/2 tsp. ground chipotle chili
1 Tbsp. tomato paste
1 (28 oz.) can whole plum tomatoes, drained, liquid reserved
2 cans (15 oz. each) black beans, rinsed and drained
1/2 packed cup cilantro leaves
Cayenne pepper, to taste (optional)
Salt and freshly ground black pepper, to taste
1/2 cup reduced fat sour cream, for garnish
1 to 2 Tbsp. lime juice, for garnish

Preheat the oven to 425 F.

Coat a baking sheet with cooking spray. Place the squash and eggplant on the sheet. Generously spray the vegetables with cooking spray and toss to coat them all over. Spread them in one layer.

Roast until the eggplant is lightly colored and soft but holding its shape, 20-25 minutes, turning the vegetables after 15 minutes. This can be done up to 4 hours ahead.

Meanwhile, heat the oil in a large pot over medium heat. Saute the onion until translucent, 4 minutes.

Add the garlic and cook until the onion is soft, 3 minutes longer.

Mix in the chili powder, oregano, cumin, and chipotle chili. Stir in the tomato paste. Add the tomatoes and 1/2 cup of their liquid. Break up the tomatoes with a spoon. Simmer 15 minutes.

Add the beans and roasted vegetables. Cook 10 minutes, stirring occasionally, adding more tomato liquid to keep the chili moist but not soupy. When the zucchini is soft but not mushy, remove from the heat.

Mix in the cilantro and cayenne, salt and pepper to taste.

Divide the chili among 8 bowls.

Mix the sour cream with the lime juice, and garnish each bowl with a dollop.