Vegetarian Black Bean Chili

I make this for my daughters all the time and it's now a family stand-by. Easy, tasty and dinner's ready in about 1 hour. Serve with salad and hot cornbread. It's also really nice with shredded sharp cheddar sprinkled on top.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  medium eggplant
• 1  tablespoon salt
• 1  tablespoon  vegetable oil
• 1⁄2 lb button mushroom, quartered
• 1  large onion, coarsely chopped
• 2 -3  jalapenos, minced
• 1  tablespoon chili powder
• 1  red bell pepper, chopped
• 1  green bell pepper, chopped
• 3  cloves garlic, minced
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 2  teaspoons ground cumin
• 1 (28 ounce) can diced tomatoes with juice
• 1 (28 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can  cut  baby corn, drained
• 1 1⁄2 cups tomatoes or 1 1⁄2 cups  V8 vegetable juice
• 2  stalks celery, sliced
• 2  small zucchini, cubed
• 1 (312 g) package tofu crumbles, like yves

Directions

1. Cut unpeeled eggplant into 1/2 inch cubes.
2. Place in a colander in the sink and sprinkle lightly with salt.
3. Let stand to drain off any bitter juices.
4. Rinse and drain again.
5. In a large pot or saucepan heat oil over medium high heat.
6. Add the eggplant, mushrooms, onion, hot peppers and chili powder.
7. Cook, stirring often for 7 minutes.
8. Stir in bell peppers, garlic,,oregano, basil and cumin.
9. Cook for 3 minutes more.
10. Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.
11. Cook for 20 minutes.
12. Add zucchini and cook for 6 minutes more.
13. Taste and adjust seasonings if needed.
14. Mix well and bring to a boil.
15. Reduce heat to low and simmer uncovered for 20 minutes stirring often.
16. Add the zucchini and cook for 6-7 minutes.
17. Adjust seasonings and serve.