Vegetarian Chili

Ingredients

• 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 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 from one lemon
• 3 tablespoons 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