Cookoff-winning Veggie Chili 3/4 Cup frozen corn or corn from 1 ear 3 tbsp olive oil 1 medium eggplant, peeled and diced (about 3 cups) 4 cloves garlic 1 medium onion chopped 1/2 jalapeno pepper, minced (more or less to taste or if you're working with Tender Tummy Tanner) 1 TBSP cumin 1/2 TSP cinnamon 1 TSP ground coriander (though not needed) 1 TSP paprika 1/2 TSP chili powder salt and pepper to taste 2 (15oz cans) black beans rinsed and drained 1 (14.5oz) can diced tomatoes (I like fire roasted or chilies added) 2 Cup vegetable broth 1 TBSP lime juice 2 TBSP semi-sweet chocolate chips -------------------------------------------------------------------------------------------------- Serves crew of 4, double all for 6-8 people. In a large heavy skillet, roast corn kernels over med-high heat, stirring constantly, until beginning to brown, 3-5 min. Remove and place in Crock pot or large sauce pan. Add 2 TBSP olive oil to skillet over Med heat and cook eggplant with a pich of salt until golden brown, about 10 min. Add to crock pot. Heat 1 TBSP olive oil over med. heat. Add garlic and cook for 1 min. Add onion and cook until translucent, about 5 min. Stir in Jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook 1 min stirring frequently. Add 1/4 cup water to pan and pour onion garlic mixture into crock pot. Stir in tomatoes, beans, Vegetable broth, and lime juice. Crock pot on high for 1 hour. 5 minutes before serving, add chocolate, stir to melt and mix. Serve with cheese, avo, fresh onions cilantro. Also, try the Vegan corn bread recipe!
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