EGGPLANT CORN CHILI

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EGGPLANT CORN CHILI

Serves 6

Ingredients

• 3 medium eggplants, diced
• 2 large onions, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cups corn kernels (fresh, frozen, or no-salt-added canned)
• 2 cups cooked kidney or black beans (or 1 can no-salt-added, drained and rinsed)
• 1 can (15 oz) no-salt-added crushed tomatoes
• 2 tablespoons no-salt-added tomato paste
• 2 cups no-salt vegetable broth
• 2 tablespoons apple juice
• 1 tablespoon lime juice

Seasonings

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Cayenne to taste

Finish

• Fresh parsley or cilantro
• Lime wedges

Instructions

  1. In a large pot, cook the onions, garlic, bell pepper, and eggplant with the apple juice and ¼ cup of the broth over medium heat for 10–15 minutes, adding more broth as needed to prevent sticking.
  2. Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, black pepper, cayenne, and tomato paste. Cook for 1 minute.
  3. Add the crushed tomatoes, remaining broth, corn, and beans.
  4. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the eggplant is very tender.
  5. Stir in the lime juice.
  6. Serve hot with fresh parsley or cilantro and lime wedges, if desired.

Check out our recipe vlog:

The Zesty Spoon - YouTube



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