Cookoff-Winning Veggie Chili

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Whole Foods Market
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)

1 medium eggplant, peeled and diced (about 3 cups)

1 tablespoon fresh lime juice

1/2 teaspoon ground cinnamon

1/2 jalapeño pepper, minced, more or less to taste

1 cup gluten-free vegetable broth

4 garlic cloves, finely chopped

1 medium white onion, peeled and chopped

1 tablespoon ground cumin

2 tablespoons dairy-free semi-sweet chocolate chips

3 tablespoons extra virgin olive oil, divided

1 teaspoon ground coriander

1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

1/2 teaspoon chili powder

Sea salt and black pepper

1 teaspoon smoked or regular paprika

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