Lentil And Bean Chili With Eggplant And Sweet Peppers

• Olive oil
• 3 cups chopped onion
• 1 medium Italian eggplant, cut into 1/2 inch cubes
• 2 large sweet bell peppers, at least one yellow or orange, cored and cubed
• 6 fat cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground coriander seed
• 1 tablespoon ground cumin seed
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 4 large roma tomatoes, finely diced
• 1 28 ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup Spanish pardina lentils
• 2 cans pinto beans, rinsed and drained
• 1 cup beer (not super dark)
• 2 teaspoons salt
• 3/4 cup chopped cilantro leaves
• fresh lemon juice
• for serving, any of the following: chopped cilantro, shredded cheddar or jack cheese, chopped scallions, cubed avocado, sour cream or creme fraiche, hot sauce

1. Warm 3 tablespoons or so oil in a large soup pot-preferably one with a heavy bottom. Cook onion until it begins to soften, then add eggplant and peppers. Cook for several minutes, stirring frequently, until eggplant softens and takes on some color. Add garlic, chili powder, coriander, cumin, oregano and cinnamon. Stir spices into the vegetables and cook until mixture is fragrant, a minute or two. Add fresh tomatoes and cook until they are soft and begin to break apart. If needed, add a splash of water to prevent ingredients from burning on the bottom of the pot.
2. Pour half the can of diced tomatoes into the pot, then puree the other half right in the can, using an immersion blender (or in a food processor). Add to the pot. Fill the tomato can to the rim with water, and pour into the pot, then fill it again halfway, and add that too. Stir in tomato paste, lentils, beans, beer and salt. Bring to a boil, then reduce heat to medium-low (or low as needed) and gently simmer for twenty minutes. Stir now and then. Cover and simmer for 30 or more minutes (at least until lentils are fully tender). Stir in cilantro and one or two teaspoons lemon juice to taste. Add more salt as necessary to taste.
3. Serve in warm bowls with any or all of the garnishes.

olive oil, onion, italian eggplant, sweet bell peppers, garlic, chili powder, ground coriander seed, ground cumin, oregano, ground cinnamon, roma tomatoes, tomatoes, tomato paste, spanish pardina lentils, pinto beans, beer, salt, cilantro, lemon juice, serving

Taken from food52.com/recipes/20184-lentil-and-bean-chili-with-eggplant-and-sweet-peppers (may not work)