Bean and Vegetable Chili (Mark Bittman)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 1⁄2 1/2 lb ground turkey or 1/2 lb ground chicken
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground black pepper (to taste)
- 1 onion, chopped
- 1 tablespoon garlic, minced
- 2 small eggplants, cubed
- 1 medium zucchini, chopped
- 2 carrots, chopped
- 1 cup mushroom, quartered
- 1 chile, seeded and minced (fresh or dried)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano leaves
- 1 cup canned tomato, seeded and chopped
- 4 cups canned kidney beans, liquid reserved
- 2 cups vegetable stock (adjust as needed)
- 2 tablespoons fresh cilantro, for garnish
directions
- Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.
- Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.
- Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.
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