All-Veggie Chili Stew - Vegan!

All-Veggie Chili Stew with Adobo Chipotle Peppers (Serves 6)

Ingredients

Veggies 

Note: cut all veggies (except eggplant) in large pieces  (~1”) to make a chunky stew

• 3-4 yellow onions - chopped
• 8 cloves garlic - crushed
• 1 medium-size eggplant, cut into 1/2 inch cubes 
• 1 can (15 oz.) of beans can be substituted for eggplant
• 2 large bell peppers – chopped 
• 1 green, 1 red bell for colorful look
• 3-4 large carrots – peeled & sliced 
• 2-3 large celery stalks – sliced
• 2 (28 oz.) cans fire-roasted diced tomatoes (or equivalent fresh)
• (add other veggies of your choice)
• 2 limes
  

Beans

• 1 can (15 oz.) pinto beans, rinsed & drained
• 1 can (15 oz.) black beans, rinsed & drained
• 1 can (15 oz.) chick peas, rinsed & drained
  

Spices

• 1/2 cup olive oil
• 2 TBSP chili powder
• 1 TBSP cumin
• 4 roasted chipotle peppers in adobo sauce – finely chopped, with 4 tsp adobo sauce (we use Goya brand). 
• 1 tsp crushed red pepper flakes
• For a spicy chili, double the amount of chipotle peppers and crushed red pepper flakes
• 1 TBSP dried oregano
• 1 TBSP dried basil
• 1-2 tsp black pepper (start off with one tsp)
• 1 tsp fennel seeds
• 1/2 cup chopped flat leaf parsley or combination of parsley and cilantro
• (optional) 1/2 cup fresh chopped dill 
• 1 fresh lime (juice)
• 2 cups vegetable stock (as needed for liquid to cover veggies and beans)
• 1 (6 oz.) can tomato paste 
• 2 tsp coarse salt
• 1 tsp ground black pepper
• (optional for topping when serving) chopped scallions or chopped red onions
  

Eggplant Prep (if used)

• Place chopped eggplant in colander and sprinkle with coarse salt.  Let stand for 1 hour then pat dry. (optional step)
• Heat 1/4 cup of olive oil in a large skillet over medium heat.  Sauté the eggplant until almost tender.  Set aside.

Directions

• Heat 1/2 cup olive oil in large pot over medium heat. Add the onion and cook until becoming translucent.
• Add garlic, chili powder, cumin, finely chopped chipotle peppers, oregano, basil, fennel seeds, crushed red pepper, ground black pepper, salt, and cook a few minutes until oil takes on the color of the spices
• Add tomato paste and cook until it starts to stick to bottom of pan when scraped with spatula (almost burned)
• Add carrots, green peppers, and celery and sauté until mostly cooked, but al dente.
• Add canned tomatoes, parsley and eggplant.  Cook uncovered, stirring frequently, for ~15 minutes.  
• Add beans and chick-peas 
• Add vegetable stock to have enough liquid to cover beans and veggies
• Cook for ~20 minutes 
• Add chopped fresh dill (optional) and juice from 1 lime and cook for another ~10 minutes.
  

Serve with a squeeze of lime juice in each bowl, and with chopped cilantro, scallions or red onions as topping