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Black Bean Chili with Eggplant

Black Bean Chili with Eggplant

Eggplant's not traditional in chili, of course - but it furnishes a fabulous, meaty chew next to the chew of the beans in this deep, dark, delicious chili. Serve in bowls as a vegetarian main course. Serves 4 as a main course.

SKU 1124-Recipe

  • 4 Serves


  • 1 1/2 pounds eggplant, unpeeled, stemmed,
  • and cut into 1-inch cubes
  • salt for sprinkling the eggplant plus additional to taste
  • 15 dried New Mexican red chilies (about
  • 3 ounces)
  • 3 cups water
  • 1/4 cup extra-virgin olive oil
  • 1 small red onion, finely minced
  • 4 garlic cloves, minced
  • 28-ounce can plum tomatoes, drained and chopped
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 2 cups cooked black beans
  • As accompaniments
  • white cheddar, coarsely grated
  • cilantro, coarsely chopped


  1. Place the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
  2. Simmer the chilies and the 3 cups of water in a large saucepan for 20 minutes. Puree the chilies and the liquid, in batches, in a blender until very smooth. Force the puree through a fine sieve and discard any solid pieces.
  3. Heat the oil in a large, heavy Dutch oven over moderately high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
  4. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili purée, and simmer 5 minutes.
  5. Add beans, and simmer over moderate heat for 15 minutes. Season to taste with salt. Remove the bay leaf. Place in bowls and top with cheese, onions, and cilantro.