- 3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
- 3 tbsp extra virgin olive oil, divided
- 1 medium eggplant, peeled and diced (about 3 cups)
- 4 garlic cloves, finely chopped
- 1 medium white onion, peeled and chopped
- 1/2 jalapeño pepper, minced, more or less to taste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp smoked or regular paprika
- 1/2 tsp chili powder
- Sea salt and black pepper
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices
- 1 cup gluten-free vegetable broth
- 1 tsp fresh limejuice
- 2 tbsp dairy-free semi-sweet chocolate chips
Method:A large, heavy skillet over medium-high heat, roasted corn kernels, stirring constantly, until brown, 3 to 5 minutes to start. Remove and set aside. Skillet over medium heat 2 tbsp of olive oil with a pinch of salt, gold, cook about 10 minutes, add the eggplant. Set aside. In a large saucepan, over medium heat, heat the remaining tablespoon of oil. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Jalapeno, cumin, cinnamon, coriander, paprika, chili powder, Stir in salt and pepper. Cook for 1 minute, stirring frequently. Tomatoes, beans, vegetable broth and stir in limejuice. Bring to a boil. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.
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