Eggplant and Bean Chili

cooking.nytimes.com

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

¼ cup neutral oil, such as safflower or canola

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

Kosher salt and black pepper

1 small onion, finely chopped (about 1 cup)

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

2 tablespoons tomato paste

3 large garlic cloves, minced

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

1 teaspoon ground cumin

½ teaspoon dried oregano

1 (14-ounce) can whole tomatoes and their juices, crushed with your hands

1 (15-ounce) can red kidney beans, rinsed

1 (14-ounce) can lentils, rinsed

¼ cup thinly sliced scallions, plus more for garnish

1 tablespoon lime juice

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

Directions at cooking.nytimes.com

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