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Home/Recipes/Cookoff-Winning Veggie Chili

Cookoff-Winning Veggie Chili

Serves 4 to 6
Time 45 min
This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth. Serve garnished with sour cream and avocado slices, if desired.
Special Diets:
Dairy free
Gluten free
Vegan
Vegetarian
High fiber
Wheat free
Ingredients
  • 3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium eggplant, peeled and diced (about 3 cups)
  • 4 cloves garlic, finely chopped
  • 1 white onion, peeled and chopped
  • 1/2 jalapeño pepper, minced, more or less to taste
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 2 (15.0-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 (14.5-ounce) can fire roasted or regular diced tomatoes, undrained
  • 1 cup gluten-free low-sodium vegetable broth
  • 1 tablespoon lime juice
  • 2 tablespoons dairy-free semisweet chocolate chips
  • 1/4 teaspoon ground black pepper
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Method

In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove to a bowl and set aside.

Add 2 tablespoons 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 tablespoon 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 lime juice. 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.

Nutritional Info:
Per serving: 240 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 230mg sodium, 34g carbohydrates (8g dietary fiber, 10g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium eggplant, peeled and diced (about 3 cups)
  • 4 cloves garlic, finely chopped
  • 1 white onion, peeled and chopped
  • 1/2 jalapeño pepper, minced, more or less to taste
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 2 (15.0-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 (14.5-ounce) can fire roasted or regular diced tomatoes, undrained
  • 1 cup gluten-free low-sodium vegetable broth
  • 1 tablespoon lime juice
  • 2 tablespoons dairy-free semisweet chocolate chips
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.