Spice up your night with this veggie packed chili.  This has been my go to recipe for those cold wintery days when you just don’t know what else to cook but you are a hungry biatch! I also just made this last night for a dinner party/game night and literally had no left overs. Even all the men ate every last morsel on there dish! Pair this with my Gluten-Free Dairy-Free Corn Muffins for a scrumptious meal.

Ingredients List:

FIrst, preheat over to 350 degrees F

The Veggies:
1 1lb eggplant cut into 1 in cubes (For real, use graffiti eggplant, it takes it to another level!)
5 Tbsp Extra Virgin Olive Oil
3-5 garlic cloves
2 large red bell peppers, seeded, diced
1 to 2 jalapeño seeded, finely minced
3 medium carrots chopped
2 medium zucchinis diced

The Rest:
2 1/4 cups of diced tomatoes or 1 1/2 14.5 ounce can of diced tomatoes
I love to add a few handfuls of raisins and/or dried apricots to give it a Moroccan flair
1 Tbsp cumin
1 t fennel seeds
2 Tbsp fresh oregano chopped or 2 t dried oregano
1 to 2 Tbsp chili powder
1/2 cup red wine vinegar
Zest of one lemon
3 Tbsp lemon juice
1 can cooked white beans
1 can cooked kidney beans
1 t sugar (you can omit this part if you use raisins or dried apricots)
Top it off with some fresh cilantro and some fresh salt and pepper to taste!

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