Vegetarian Chili

Ingredients (19)

• 1 1-pound (450g) eggplant, cut into 1-inch cubes
• 5 tablespoons extra virgin olive oil
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 2 medium zucchini, chopped
• 2 large red bell peppers, cored, seeded, diced
• 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
• 1 28-ounce (794g) can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
• 1 tablespoon ground cumin
• 1-2 tablespoons chili powder
• 2 tablespoons chopped fresh chopped oregano or 2 teaspoons dried
• 1 teaspoon fennel seeds
• 1 1/2 cup cooked white beans (1 15-ounce or 425g can), drained and rinsed
• 1 1/2 cup cooked kidney beans (1 15-ounce or 425g can), drained and rinsed
• Zest of one lemon
• 3 Tbsp lemon juice
• 1 teaspoon sugar (use raw, beet, or coconut sugar for vegan version)
• 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
• Salt and freshly ground black pepper to taste