White Bean, Corn and Eggplant Chili

(6 votes)

1 1/2 tablespoons canola oil
1 large yellow onion, diced
1 medium red or green bell pepper, seeded and diced
2 cups unpeeled eggplant, diced
2 cloves garlic, minced
2 cups corn kernels, fresh or frozen
1 15-ounce can white kidney beans, drained
1 15-ounce can stewed tomatoes
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 ounces (2 to 3) mozzarella, provolone, or swiss, cheese shredded

In a large saucepan, heat the oil. Add the onion, bell pepper, eggplant, and garlic and cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the corn, beans, tomatoes and seasonings. Cook for about 20 minutes over low heat, stirring frequently.

Ladle into bowls and swirl the cheese into the chili.

Notes : You may also top the chili with chopped watercress, arugula or cilantro.


Wonderful dish, tastes very much like regular meat chili!
Tanya, Maryland

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