Black Bean Vegetable Chili Recipe

• 1 med. sized eggplant, cut into 1/2 inch cubes
• 1 tbsp. coarse (kosher) salt
• 1/2 c. extra virgin olive oil
• 2 med. sized yellow onions, peeled and cut into 1/4 inch dice
• 2 zucchini, cut into 1/4 inch dice
• 1 red bell pepper, seeded, cored and cut into 1/4 inch dice
• 1 yellow bell pepper, seeded, cored and cut into 1/4 inch dice
• 4 lg. cloves of garlic, peeled and coarsely minced
• 8 ripe plum tomatoes, cut into 1 inch cubes
• 1 c. vegetable broth (use a vegetable bouillon cube)
• 1 c. minced Italian parsley
• 1/2 c. slivered fresh basil leaves
• 3 tbsp. chili pwdr
• 1 1/2 tbsp. grnd cumin
• 1 tbsp. dry oregano
• 1 teaspoon freshly grnd black pepper
• 1/2 teaspoon crushed red pepper
• Salt to taste (optional)
• 2 c. cooked black beans
• 1 1/2 c. fresh corn kernels (removed from 2 cobs)
• 1/2 c. minced fresh dill
• 1/4 c. lemon juice
• Lowfat sour cream (garnish)
• Grated Monterey Jack cheese (garnish)
• 3 scallions, thinly sliced (garnish)

Directions