Vegetable and Chia Chili

• 4 cup(s) peeled, finely diced eggplant (about one 1 1/2 pounds)
• 1 cup(s) diced onion
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) chopped garlic
• 3 cup(s) diced zucchini (about three small zucchini)
• 46 ounce(s) organic V8 juice
• 2 tablespoon(s) chia seeds
• 1.5 package(s) McCormick chili seasoning mix (1.48-ounce packages) or other sugar-free brand
• 2 cup(s) one-inch cut cooked green beans, al dente
• 8 ounce(s) precooked lima beans
• 2 teaspoon(s) (or to taste) Cholula brand hot sauce

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Directions

1. In a hot, preheated dry nonstick saute pan add diced eggplant and saute until golden and tender, remove, and set aside.
2. In a large stockpot, saute onions in canola oil until transparent.
3. Add garlic, saute 2 minutes and add zucchini and saute until crisp-tender.
4. Now add eggplant, V8 juice, chia seed, cooked green beans, cooked lima beans, chili mix, and Cholula hot sauce.
5. Simmer 10 minutes and serve over brown rice.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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