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.
In 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.
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.