This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth. Serve garnished with sour cream and avocado slices, if desired.
Special Diets:
Ingredients
Method
In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove to a bowl and 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.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.