Recipe: <!-- -->Cookoff-Winning Veggie Chili<!-- --> | Whole Foods Market

Ingredients

• 3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium eggplant, peeled and diced (about 3 cups)
• 4 cloves garlic, finely chopped
• 1 white onion, peeled and chopped
• 1/2 jalapeño pepper, minced, more or less to taste
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon smoked or regular paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon fine sea salt
• 2 cans (15-ounce) no-salt-added black beans, rinsed and drained
• 1 can (14.5-ounce) fire roasted or regular diced tomatoes, undrained
• 1 cup gluten-free low-sodium vegetable broth
• 1 tablespoon lime juice
• 2 tablespoons dairy-free semisweet chocolate chips
• 1/4 teaspoon ground black pepper