Mediterranean Style Chili

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Servings: 4 Prep: 25 min Cook: 45 min Dairy Free Gluten Free Vegan Freezable Homestyle Kids Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 large eggplant 1 large zucchini 1 bell pepper, any color 1 poblano pepper 1 yellow onion ½ bunch cilantro 2 tomatoes ½ red onion 1 avocado 1 ½ tablespoons lemon juice ½ cup kalamata olives, optional 4 tablespoons extra virgin olive oil, plus more for serving 1 tablespoon minced garlic 1 tablespoon cumin 1 ½ teaspoons chili powder 1 teaspoon ground coriander 2 teaspoons dried oregano 2 tablespoons tomato paste 15 ounces fire-roasted tomatoes, or plain diced tomatoes 15 ounces cooked kidney beans 15 ounces cooked cannellini beans 2 cups vegetable broth, or chicken broth ½ cup kalamata olives, optional

Instructions

1. Remove ends from eggplant and zucchini and cut into bite-sized chunks. Remove stems and membranes from bell pepper and poblano.

2. Chop bell pepper and finely dice poblano. Peel and dice yellow onion. Mince cilantro and dice tomato. Peel and finely dice red onion.

3. Peel and pit avocado, cut into cubes, and sprinkle with 1/3 of the lemon juice. Pit and slice olives, if needed.

4. Heat olive oil in a deep pot and cook peppers and onion for 5 minutes. Add garlic and stir. Add in eggplant and zucchini, mix to combine well.

5. Turn heat down to medium, pop a lid on pan, and cook for 15 minutes, stirring occasionally.

6. Add cumin, chili powder, coriander, oregano, and tomato paste and cook for 1 min. Pour in tomatoes in juice, beans, broth, and stir.

7. Simmer for 30 minutes. Add remaining lemon juice and stir.

8. Place chili in bowls with a drizzle of olive oil. Serve avocado, diced tomatoes, red onion, cilantro, and olives alongside for topping as desired. Enjoy!