Ingredients:
- few small eggplants (2-5) or zucchini (1-2)
- 1 large onion, chopped
- 2 cloves garlic, minced (optional)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 bag (16 oz) frozen corn kernels
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
- 1 red bell pepper, chopped (optional)
- 1 green bell pepper, chopped (optional)
- Optional: 1 teaspoon ground cumin, 1 teaspoon paprika, a pinch of dried oregano and chili according to taste
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. If you’re using garlic, you can add it and sauté briefly until fragrant.
2. Add the diced eggplant or zucchini to the pot and cook until they start to brown and soften.
3. Sauté the chopped red and green bell peppers until they become slightly tender and develop some color.
4. Pour in the diced tomatoes (with their juice) and kidney beans. Stir to combine.
5. Add the frozen corn to the chili, mixing it in with the other ingredients.
6. If desired, you can add the optional ground cumin, chili, paprika, and a pinch of dried oregano at this point. Stir to combine with the vegetables.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
8. Taste and adjust the seasonings if needed, adding salt and black pepper to your preference.
9. Serve your vegetarian German-style chili hot.