Bean And Vegetable Chili (mark Bittman)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1/2 lb ground beef or 1/2 lb ground lamb or 1/2 lb ground turkey or 1/2 lb ground chicken
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper (to taste)
• 1 onion, chopped
• 1 tablespoon garlic, minced
• 2 small eggplants, cubed
• 1 medium zucchini, chopped
• 2 carrots, chopped
• 1 cup mushroom, quartered
• 1 chile, seeded and minced (fresh or dried)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1 cup canned tomato, seeded and chopped
• 4 cups canned kidney beans, liquid reserved
• 2 cups vegetable stock (adjust as needed)
• 2 tablespoons fresh cilantro, for garnish

Recipe

• 1 heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. remove meat from pan and drain off all but three tablespoons of fat.
• 2 heat the pan over medium-high. add the onion and garlic; cook for about a minute. add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.
• 3 add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). bring the mixture to a boil and cook about 15 minutes. garnish with cilantro. serves six.