Vegetable Chili

• 1 medium eggplant cut into ½ inch cubes

• ½ cup olive oil

• 2 onions diced

• 4 cloves garlic minced

• 1 green peppers diced

• 2 14 oz cans diced tomatoes

• 1 tbsp Hatch chili powder

• 1 tbsp cumin

• 1 tbsp dried oregano

• 1 tbsp dried basil

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp fennel seeds

• ½ cup parsley chopped

• 1 15 oz can red kidney beans drained and rinsed

• 1 15 oz can garbanzo beans drained and rinsed

• 1 cup vegetable broth, more if you like it soupier

• salt and pepper to taste

Heat the oil in a large stock pot. Add the eggplant, onions, and garlic. Sauté until onions are translucent. Add the peppers and cook 10 minutes. Add the remaining ingredients and simmer for 30 minutes. Adjust seasoning.

Serve with grated cheese and sour cream

Serves 4 to 6.