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Cookoff-Winning Veggie Chili
- 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
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.
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.
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- 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
