INGREDIENTS

Yield:

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4 servings

¼cup neutral oil, such as safflower or canola

1pound eggplant (1 medium), peeled and cut into ½-inch cubes (6 cups)

Kosher salt and black pepper

1small onion, finely chopped (about 1 cup)

2small carrots, peeled and cut into ¼-inch dice (1 cup)

2tablespoons tomato paste

3large garlic cloves, minced

1tablespoon pure chile powder (such as ancho, chipotle or a mix)

1teaspoon ground cumin

½teaspoon dried oregano

1(14-ounce) can rotel tomatoes and chilis

2 (15-ounce) can three bean

1tablespoon lime juice

Sour cream, grated Cheddar, sliced jalapeños and tortilla chips, for topping (optional)

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PREPARATION

1. In a large Dutch oven, heat - 2 tablespoons of the oil over medium. Add - eggplant, season with salt and pepper and cook, stirring occasionally, until softened and golden in spots, 5 minutes; transfer to a plate.

2. Reduce heat to medium-low. Add the remaining 2 tablespoons oil, then add the onion and carrots to the pot and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add tomato paste and garlic, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 3 minutes. Stir in chile powder, cumin and oregano until well blended.

3. Add - tomatoes, beans, the reserved eggplant and 2 cups of water. Bring to a boil over medium-high heat, stirring to release any browned bits from the bottom of pot. Cover, reduce heat to medium-low and cook, undisturbed, until eggplant is very tender and flavors have melded together, 30 minutes. Uncover and stir, mashing some of the eggplant to create some creamy texture.

4. Stir in the - scallions and lime juice; taste and season with salt and pepper. Divide chili among bowls and garnish with more scallions. Finish with any of the optional toppings and serve warm.