Recently I received a phone call from my good friend and former business partner, N., asking me for some of the recipes we used in our cafe and catering business. I was happy to oblige and typing them out for me was like a trip down memory lane. It had been quite a while since I had made any of the dishes and this was just what I needed to get me back in the kitchen and cooking some old favorites.
I am dedicating this post to my friend N., as day after day she chopped, diced and stirred this tasty vegetable chili which was a staple on the menu at The Cedar Kitchen. This is a great do ahead dish as it’s even better the next day.
Cedar Kitchen Chili
1 eggplant, cut into 1/2″ dice
5 tablespoons extra virgin olive oil
2 onions, cut into 1/4″ dice
3 zucchini, cut into 1/4″ dice
1 red bell pepper, cut into 1/4″ dice
1 yellow bell pepper, cut into 1/4″ dice
4 large garlic cloves, minced
1-28 ounce can chopped tomatoes
1 cup vegetable or chicken broth
1 cup chopped Italian flat leaf parsley
1/2 cup slivered fresh basil leaves
3 tablespoons chili powder
1 tablespoon dried oregano
1-1/2 tablespoons ground cumin
1 teaspoon freshly ground pepper
1/2 teaspoon red chili flakes
Salt to taste
2 (15 ounce) cans black beans
1/4 cup fresh lemon juice
Heat 3 tablespoons olive oil in a large dutch oven. Add the onions, zucchini, bell peppers and garlic. Saute over medium heat for about 10 minutes. In a skillet heat the remaining 2 tablespoons olive oil and cook the eggplant over medium-high heat until just tender, about 10 minutes (you may have to do in batches). Using a slotted spoon add the eggplant to the pot with the vegetables.
Add the tomatoes, broth, 1/2 cup parsley, basil and spices to the casserole. Cook over low heat, stirring occasionally, for about 30 minutes. Add the black beans and lemon juice and cook for another 15 minutes. Adjust the seasoning, stir in the remaining parsley and serve with a dollop of sour cream and grated cheddar cheese and chopped scallions. Serves:8