Cookoff-Winning Veggie Chili (Linda - recipe from Whole Foods)

Ingredients:
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips

Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.

In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.