Vegetarian Chili

If you’re a vegetarian and miss chili, have no fear. One taste of this recipe and I promise you’ll never want chili with meat again. It has kind of a Southwestern feel to it, with eggplant being one of the stars of this dish, in part due to it’s hearty, almost meat like texture. I serve this topped with sour cream and shredded cheese, and sometimes cornbread (although honestly, this is filling enough that you really don’t need it, trust me). It makes great leftovers and even tastes a little better the next day. Don’t be wary of the chocolate in this dish, it really brings all the flavors together and is a secret to making this dish spectacular.

Did you know: Corn, while often called a vegetable is actually a grain. It is America’s most grown crop and is in virtually every processed food we eat in some form or another whether that be flour, starch or even corn syrup.  Although not really bad for us, it is high in sugar and starch, so if you’re watching carbs, you’ll have to limit yourself.

Ingredients:

3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)

3 tbsp extra virgin olive oil, divided

1 medium eggplant, peeled and diced (about 3 cups)

4 garlic cloves, finely chopped

1 medium white onion, peeled and chopped

1/2 jalapeño pepper, minced, more or less to taste

1 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp ground coriander

1 tsp smoked or regular paprika

1/2 tsp chili powder

Sea salt and black pepper

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices

1 cup gluten-free vegetable broth

1 tsp fresh limejuice

2 tbsp dairy-free semi-sweet chocolate chips

Directions:

In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tbsp of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside. 
In a large saucepan, heat remaining tsp of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and limejuice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.