Vegetable Chili

Vegetable Chili

Ingredients

• 1 tablespoon canola oil

• 2 cups chopped onions

• 3 cloves garlic, minced

• 1 green bell pepper, cored, seeded and chopped

• 8 ounces mushrooms, trimmed and quartered

• 1 tablespoon brown sugar

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 pound eggplant, peeled and cut into 1-inch pieces

• 1 (28-ounce) can whole plum tomatoes, coarsely chopped in their juices

• 1 (19-ounce) can red kidney beans, drained and rinsed

• 2 (19-ounce) cans black beans, drained and rinsed

Method

Heat canola oil in a nonreactive large Dutch oven over medium-high heat. Add the onions, garlic, green peppers and mushrooms. Cook, stirring occasionally, 5 minutes until soft.

Add brown sugar, soy sauce, chili powder, cumin and oregano; mix thoroughly.

Add the eggplant, tomatoes and kidney and black beans; bring to a boil. Reduce heat, cover and simmer 30 minutes until the eggplant is very tender and the mixture thickened.

Makes 6 servings.