veggie chili
(1 rating)
This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones.
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(1 rating)
yield
4 to 6 Servings
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For veggie chili
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3/4 cfrozen corn kernels, thawed and drained (or kernels from 1 ear corn)
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3 Tbspextra virgin olive oil, divided
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1 mdeggplant, peeled and diced (about 3 cups)
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4 clovegarlic, finely chopped
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1 mdwhite onion, peeled and chopped
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1/2jalapeño pepper, minced, more or less to taste
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1 Tbspground cumin
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1/2 tspground cinnamon
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1 tspground coriander
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1 tspsmoked or regular paprika
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1/2 tspchili powder
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2 can(15 oz)no-salt-added black beans, rinsed and drained
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sea salt and black pepper (to taste)
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1 can(14.5 oz) fire roasted or regular diced tomatoes, with juices
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1 cgluten-free vegetable broth
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1 Tbspfresh lime juice
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2 Tbspdairy-free semi-sweet chocolate chips
How To Make veggie chili
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1In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove 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.
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2In 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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