Name: Vegetarian Chili with Summer Vegetables
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 onion, diced; 1 small eggplant, chopped; Kosher salt and freshly ground pepper; 3 cloves garlic, finely chopped; 4 teaspoons chili powder; 1 teaspoon ground cumin; 1 28-ounce can diced fire-roasted tomatoes; 1 16-ounce can kidney beans in mild chili sauce; 1 14-ounce block firm tofu, drained; 1 1/2 cups frozen fire-roasted corn kernels; Sliced avocado, shredded Mexican cheese blend, chopped fresh cilantro and corn chips, for topping

Directions

Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.

Photograph by Ralph Smith

Vegetarian Chili with Summer Vegetables

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