Eggplant and Black Bean Chili



Eggplant and Black Bean Chili


I started reading chili recipes today in the hopes of finding one that would use up some TVP I had in the cupboard.  I've never cooked with it before and thought chili would be the perfect vehicle.   As often happens none were quite what I was looking for although I borrowed heavily from Robin Robertson's Very Veggie Chili.  I liked the idea of using eggplant and so used her recipe as a jumping off point but the great thing about this dish is that there are endless variations of ingredients to play with.  Next time I will probably double the amount of black beans.  I served this with macaroni today but I often eat chili with rice or quinoa.

Here is my version which I'm calling Eggplant and Black Bean Chili.

1 onion chopped
1 celery ribbed chopped
2 tablespoons olive oil
1 medium sized eggplant peeled and chopped
1 red bell pepper chopped
1 clove garlic minced
1 can tomato paste (5.5 ounces)
2 tablespoons molasses
1 1/2 tablespoons chili powder
1 tsp cumin
1 tsp soy sauce
6 fresh tomatoes
4 cups water or veggie stock
1 20 ounce can black beans
1 cup TVP (dry) reconstituted with 1 cup boiling water
Salt and pepper to taste

In a large pot, saute the onion and celery in the olive oil until soft.  Add the eggplant, red pepper and garlic and cook with the lid on until the eggplant is soft, about 10 minutes.  Stir frequently so the eggplant doesn't stick to the bottom of the pan. 

Stir in the tomato paste, chili powder, cumin, soy sauce, molasses, tomatoes, water, TVP and black beans.   Add salt and pepper to taste.  Simmer for about 30 to 40 minutes until flavors are blended.