Veggie-Packed Chili

This chili is loaded with vegetables, nice and thick, and just spicy enough to make you notice. It's excellent served with Jalapeno Cornbread (page 191). Try folding leftovers into a tortilla, with a dollop of sour cream, for a satisfying lunch.

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Step 1

If you're using the eggplant, place the cubes in a colander set over a bowl, and toss with about 2 tsp. (10 mL) of salt. Let sit for about an hour to drain, then rinse and pat dry with paper towel. This will draw the excess liquid out of the eggplant and help it cook more quickly and reduce any bitterness. If you are in a big hurry, you can skip this step. (If you're using tofu instead, forget we ever mentioned eggplant.) Or, if you're using the TVP, measure the granules into a large bowl and add enough boiling water to cover. Let soak, then drain and, by hand, squeeze out as much of the excess water as possible

Step 2

Heat the oil in a large, heavy pot or Dutch oven, and cook the onions, zucchini, peppers and garlic over medium heat for about 5 minutes, until softened. Add either the eggplant cubes, rehydrated TVP or the crumbled tofu (depending on which you're using) and continue to cook, stirring occasionally, for 5 or 10 minutes, until the vegetables are tender. Add the tomatoes with all the juice from the can, the chili powder, cumin, oregano, pepper, hot pepper flakes and salt, and bring the mixture to a boil. Lower the heat and cook gently, stirring once in a while, for about 15 minutes

Step 3

Add the beans and the corn to the pot, and cook for another 15 minutes. Taste and adjust the seasoning if necessary

Step 4

Serve hot, sprinkled with shredded cheese if you like, over hot cooked rice or with a big chunk of cornbread