Spicy Vegetarian Chili

Steps to make

1. 1

   Roast eggplant

   30 min
   

   Preheat the oven to 350 °F. In a roasting pan, place 1 pound cubed eggplant and brush with 2 tablespoons olive oil. Cover with foil and roast for 30 minutes, stirring once halfway through cooking.

2. 2

   Sauté onions and garlic

   7 min
   

   Meanwhile, in a large Dutch oven on medium heat, heat 3 tablespoons olive oil and add 2 chopped onions. Cook, stirring, until soft and translucent for 4 minutes. Add 3 cloves minced garlic and cook for 1 more minute.

4. 3

   Add red bell peppers, zucchini, and jalapeños

   5 min
   

   Add 2 diced red bell peppers, 2 chopped zucchini, and 1 or 2 jalapeños and cook for 5 minutes, stirring occasionally.

5. 4

   Add tomatoes, spices, and roasted eggplant

   22 min
   

   Add 1 28-oz can plum tomatoes along with the juices from the can, 1 tablespoon ground cumin, 1-2 tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon fennel seeds and stir in roasted eggplant. Bring to a simmer and cook on low for 20 minutes.

6. 5

   Add beans, lemon zest and juice, cilantro, salt, and pepper

   5 min
   

   Add 1½ cups each of cooked kidney and white beans, zest of 1 lemon, 3 tablespoons lemon juice, 1 teaspoon coconut sugar, ⅓ cup chopped fresh cilantro or parsley. Season with salt and freshly ground black pepper to taste and simmer for 5 more minutes.

7. 6

   Serve

   

   Serve hot with garnishes of your choice.