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Ingredients

• 1 pound Eggplant, cut into 1-inch cubes
• Olive Oil

• 2 Yellow Onions, chopped
• 3 cloves Garlic, minced
• 2 large Red Bell Pepper, cored, seeded, diced
• 2 medium Zucchini, chopped
• 1 Jalapeno Pepper, seeded, finely minced (use more to taste)

• 28 ounces Canned Whole Plum Tomatoes, coarsely chopped, including liquid
• 2 tablespoons Fresh Oregano, chopped, or 2 tsp dried
• 1 tablespoon Ground Cumin
• 1 teaspoon Whole Fennel Seed
• 1 tablespoon Chili Powder, 1-2

• 15 ounces Canned White Cannellini Beans, drained and rinsed
• 15 ounces Canned Kidney Beans, drained and rinsed
• 1 Lemon, zested
• 3 tablespoons Lemon Juice
• 1 teaspoon Sugar
• 1⁄3 cup Fresh Cilantro, chopped (can sub parsley)
• Salt & Pepper, to taste

Description

"The Level Of Spiciness Will Depend On How Much Chili Powder, And How Many Jalapeños You Put In The Chili. If You Like Things On The Mild Side, Start With The Smaller Amounts Of Both, And Add To Taste." <br><br> {{--This Recipe Is O

KitchenMonki