Vegetarian Black Bean Chili

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 V8 vegetable juice
• 2 stalks celery, sliced
• 2 small zucchini, cubed
• 1 (312 g) package tofu crumbles, like yves

Directions

1. 1

   Cut unpeeled eggplant into 1/2 inch cubes.

2. 2

   Place in a colander in the sink and sprinkle lightly with salt.

3. 3

   Let stand to drain off any bitter juices.

4. 4

   Rinse and drain again.

5. 5

   In a large pot or saucepan heat oil over medium high heat.

6. 6

   Add the eggplant, mushrooms, onion, hot peppers and chili powder.

7. 7

   Cook, stirring often for 7 minutes.

8. 8

   Stir in bell peppers, garlic,,oregano, basil and cumin.

9. 9

   Cook for 3 minutes more.

10. 10

    Stir in tomatoes with their juice, beans, corn, tomato juice or V-8, celery and tofu crumble.

11. 11

    Cook for 20 minutes.

12. 12

    Add zucchini and cook for 6 minutes more.

13. 13

    Taste and adjust seasonings if needed.

14. 14

    Mix well and bring to a boil.

15. 15

    Reduce heat to low and simmer uncovered for 20 minutes stirring often.

16. 16

    Add the zucchini and cook for 6-7 minutes.

17. 17

    Adjust seasonings and serve.