Black Bean Chili

Name: Black Bean Chili
Total time: 50 min
Yield: 9 cups
Ingredients: 1/4 cup vegetable oil; 1 large onion, peeled and chopped; 10 medium garlic cloves, smashed, peeled and chopped; 2 tablespoons ground cumin; 1 eggplant, cut in 1/4-inch dice; 1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice; 4 to 4 1/2 jalapeno peppers, stemmed, seeded, deribbed and minced; 3 medium zucchini, cut in 1/4-inch dice; 2 cups black beans, cooked, or 4 1/2 cups canned black beans, drained and rinsed; 1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved); 2 bunches coriander, chopped; 1/4 cup fresh lime juice; 2 tablespoons kosher salt; Black pepper to taste

By Barbara Kafka

Updated Jan. 7, 2025

Total Time: 50 minutes
Rating: 4(97)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:9 cups

For Beans

¼cup vegetable oil
1large onion, peeled and chopped
10medium garlic cloves, smashed, peeled and chopped
2tablespoons ground cumin
1eggplant, cut in ¼-inch dice
1medium red bell pepper, stemmed, seeded, deribbed and cut in ¼-inch dice
4 to 4½jalapeno peppers, stemmed, seeded, deribbed and minced
3medium zucchini, cut in ¼-inch dice
2cups black beans, cooked, or 4½ cups canned black beans, drained and rinsed
1(28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
2bunches coriander, chopped
¼cup fresh lime juice
2tablespoons kosher salt
Black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
Step 2
Stir in eggplant. Cook, covered, for 5 minutes.
Step 3
Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
Step 4
Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
Step 5
Stir in coriander. Cook, covered, for 2 minutes.
Step 6
Remove from oven. Uncover. Stir in lime juice, salt and pepper.

Ratings

4 out of 5

97 user ratings

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Comments

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Temma1 year ago

We have cooked this recipe for years. I don't think I ever put in salt. We eat it on rice.

Eric K - NBPT1 year ago

Too much cumin and not enough other spices. It was very one note. Tasted almost nothing else. We added sweet potatoes which saved it.

Sue2 years ago

Cooking for young ones, I skipped the eggplant and jalapenos and simplified the seasoning by using homemade "taco seasoning" (NYT recipe) that I keep in a jar!

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