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.
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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