Smoky Eggplant Vegan Chili

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

1 Eggplant (Aubergine)

1 tbsp Olive Oil

1 Onion - diced

2 Carrots - diced

1 Red Pepper - seeded and diced

2 cloves Garlic - minced

1½ cups Puy or Green Lentils - cooked

15½ oz Cooked Kidney Beans - canned, including the liquid

15 oz Cooked Black Beans - canned, drained

3 tbsp Soy Sauce

1½ cups Vegetable Stock - gluten free if required

14½ oz Diced Tomatoes - canned

1 oz Semisweet (Dark) Chocolate - vegan if required

¼ tsp Chili Powder

2 tsp Dried Oregano

2 tsp Ground Cumin

2 tsp Sweet Smoked Paprika

½ tsp Cinnamon

Limes and Fresh Cilantro - for serving

Avocado, grated cheese, sour cream or any other toppings you like - for serving

Directions at thefamilyfoodkitchen.com

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