Tasty Tuesday - Veggie Chili

Before I get to the Tasty Tuesday recipe, I just want to say thank you very much for all of your kind words and encouragement about my ITB issues!  It means more to me then you know!  :)

Now, for the good stuff!!  I know it's not Tuesday, but better late than never!

Veggie Chili

When I think of the word "chili," the first thing that comes to mind is ground beef.  I used to eat some delicious meat based chili before becoming a vegetarian, but I have to say that this is pretty good.  I actually got the recipe from the Whole Foods website [HERE].  If you haven't seen their website, you should definitely check it out.  It has a ton of resources and is full of delicious recipes for vegans, vegetarians, and meat lovers!

This chili is perfect for a cool night!  Unlike meat based chili that takes quite a bit of time to make, this cooks up in only 45 minutes!  And, it also freezes really well.  I have served this for lots of meat lovers and they never even realize that the meat is missing!  Plus, it has a surprise ingredient that makes it super yummy!  We usually eat this with a side of homemade cornbread!  Let me know if you want that recipe too.  I hope you like it!

Ingredients:
Serves 4-6
Time: 45 minutes!

*  3/4C frozen corn, thawed
*  3Tbl. olive oil, divided
*  1 medium eggplant, peeled and diced
*  4 garlic cloves
*  1 medium white onion, chopped
*  Small can of mild green chilies *Note: I use mild green chilies b/c of my boys, but if you want some heat, use 1/2 jalapeno pepper, minced (or more or less to taste).
*  1Tbl. cumin
*  1/2tsp. cinnamon
*  1tsp. coriander
*  1tsp. paprika
*  1/2tsp. chili powder (more or less to taste)
*  Sea salt and black pepper to taste *Note: I love salt, and b/c all the other ingredients are low sodium, I end up adding probably more than I should, but the salt really brings out all the yummy flavors!
*  2 -15oz cans no-salt black beans, rinsed and drained
*  1 -14.5oz can fire roasted tomatoes with juices
*  1C low sodium vegetable broth
*  1Tbl. lime juice
*  2-3Tbl. semi-sweet chocolate chips (The secret ingredient!!)


Directions:
1.  In a large skillet, roast corn kernels over medium high heat, stirring constantly, until beginning to brown, about 3-5min. Remove and set aside. *Note: depending on how much time I have, sometimes I skip this step.  The chili tastes good either way! :)
2.  Turn heat down to medium and add 2Tbl. olive oil to the skillet.  Add the eggplant with a pinch of salt and cook until golden, about 10minutes.  Remove and set aside.

3.  Add the remaining 1Tbl. olive oil to the skillet and add the garlic.  Cook for 1 minute, then add the onion and cook until translucent, about 5 minutes.
4.  Stir in the chilies, cumin, cinnamon, coriander, paprika, chili powder, salt, and pepper.  Cook for 1minute, stirring frequently.  **Note:  don't worry about the bits stuck to the bottom of your skillet.  In the next step, the broth and tomato juice will deglaze your pan once you add it and mix it in.

All my spices in a spice cup.  Do you have one of those?  If not, you can use a small ramekin too!  It just makes adding spices to meals sooo easy!! 

5.  Stir in the tomatoes, beans, vegetable broth, and lime juice.  Bring to a simmer and simmer for 15 minutes, stirring frequently.
6.  Stir in the corn and eggplant and stir until heated through. *Note: I usually taste the chili before adding the choco chips to see if it needs more salt and pepper.  Now is the time to add more if needed! 
7.  Add the chocolate chips and stir until just melted.
8.  Enjoy! :)