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Chocolate Chip Veggie Chili

Cook Time
35 minutes
Total Fat
Saturated Fat
Dietary Fiber


  • 3/4 cup frozen corn kernels
  • 4 tbsp extra virgin olive oil
  • 1 medium eggplant
  • 4 cloves garlic
  • 1 medium white onion
  • 1/2 jalapeno pepper
  • 1/2 tsp cinnamon
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 cans black beans (15 oz each)
  • 1 can fire-roasted diced tomatoes (14.5 oz)
  • 2 tbsp semi-sweet chocolate chips
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • black pepper
  • sea salt


  1. In a large skillet, roast 3/4 cup of thawed corn kernels over medium-high heat for 3 to 5 minutes (until they brown). Remove and set aside. 
  2. Add 2 tablespoons of extra virgin olive oil to the skillet over medium heat. Add in 1 diced eggplant with a pinch of salt. Cook for 10 minutes. Set aside. 
  3. In a large saucepan, heat remaining 2 tablespoon of extra virgin olive oil over medium heat. 
  4. Add 4 cloves of diced garlic, and cook for 1 minute.
  5. Mix in 1 medium diced onion, and cook until translucent (about 5 minutes). 
  6. Sir in 1/2 of a jalapeno pepper, 1 tablespoon of cumin, 1/2 teaspoon of cinnamon, 1 teaspoon of coriander, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, salt, and pepper.
  7. Cook for 1 minute. Stir frequently.
  8. Stir in 1 can of fire-roasted diced tomatoes, 2 cans of black beans, 1 cup of vegetable broth, and 1 tablespoon of lime juice. 
  9. Bring to a simmer. Simmer for 15 minutes. Stir frequently.
  10. Stir in corn and eggplant mixture. 
  11. Add 2 tablespoons of semi-sweet chocolate and stir until just melted.  Taste and adjust seasoning.  Serve immediately. 

Tags: Dinner, Cooking, Recipes, Food

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