1 Tablespoon Olive Oil
1 onion, diced
2 garlic cloves, minced
1 small eggplant, peeled and diced
2 carrots, thinly sliced
1 Tablespoon Chili Powder
2 teaspoons of Chipotle pepper in adobo sauce (optional)
1 teaspoon ground cumin
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
3 Scallions, sliced
1 Avocado, peeled and diced
- In a large pot, heat the oil over medium high heat. Add the onion, garlic, and eggplant. Season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 8-10 minutes.
- Add the carrots, chili powder, chipotle, and cumin. Cook, stirring occasionally, until carrots are crisp tender, about 5 minutes.
- Add the black beans, tomatoes, and 1 cup water. Simmer until slightly thickened and carrots and eggplant are soft, 10 minutes more. Top with sliced scallions and diced avocado