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

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Vegetarian Chili with Summer Vegetables

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