Ingredients

The following ingredients have 6 Servings
  • 1 cup corn (frozen)
  • 2 tablespoons olive oil
  • 1 eggplant (large, cubed)
  • 1 onion (chopped)
  • 1 jalapeno pepper (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 15 ounces diced tomatoes (can)
  • 15 ounces black beans (can, drained and rinsed)
  • 1 lime (juiced)
  • 1/4 cup cilantro (fresh, chopped)
  • salt and pepper (to taste)
  • Toppings of your choice: Shredded cheese, diced avocado, corn chips, etc.

Instruction

  • Heat a large soup pot or Dutch oven over medium heat. Add the corn to the dry pot and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add the olive oil to the pan and add the eggplant. Cook for 5 minutes until softened and lightly browned. Season with salt and add the onions and jalapeño. Cook until onions are translucent and eggplant is nicely browned, about 10 minutes. Add the garlic, cook for 1 minute and add the spices.
  • Stir for 1 minute and add the tomatoes and juices. Add 3 1/2 cups water and bring to a boil. Reduce heat to a simmer and add the beans and corn. Add the lime juice and cilantro, season with salt and pepper and simmer for about 5 minutes.
  • Serve hot, topped with your favorite toppings.