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

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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!