Vegetarian Chili with Summer Vegetables

Ingredients:

• 5 tbsp. l. olive oil
• 1 onion, diced
• 1 small eggplant, cut into pieces
• 3 cloves garlic, finely chopped
• 4 tsp chili powder
• 1 tsp ground cumin
• 1 can (800 g) canned chopped fire-roasted tomatoes
• 1 can (450 g) kidney beans in mild chili sauce
• 1 block (400 g) firm tofu, patted dry
• 1.5 cups frozen fire-roasted corn kernels
• Sliced ​​avocado, mixed shredded Mexican cheeses, chopped fresh cilantro, and corn chips, for serving

Preparation:

1. In a large, wide saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion, eggplant, a large pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are lightly browned and beginning to soften, about 6 minutes. Add another 1 tablespoon of olive oil, the garlic, chili powder, and cumin, and cook, stirring, until the spices are toasted, about 1 minute.
2. Add 2 cups water, tomatoes, beans, 3/4 cup salt, and some freshly ground black pepper. Cover and bring to a boil, then remove the lid and reduce the heat; simmer until the liquid thickens slightly, about 15 minutes.
3. Meanwhile, grate the tofu coarsely onto a clean kitchen towel (not terrycloth). Gather the edges of the towel and squeeze out all the liquid. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out in an even layer; cook, stirring once or twice, until golden brown and crispy, 4 to 5 minutes. Season with salt and pepper to taste.
4. Add the tofu and corn to the chili and heat for 5 minutes. Season with salt and pepper to taste. Thin the chili with water if necessary.
5. Divide the chili among deep bowls. Top with avocado, cheese, cilantro, and corn chips.