3 tablespoons olive oil
1 red onion, diced (reserve 1 teaspoon for garnish, optional); Spanish or sweet onion could be substituted
3-4 garlic cloves, minced
½ - ¾ teaspoon chili powder
1 teaspoon cumin
1 narrow eggplant, sliced and salted with ¼ teaspoon sea salt
1 zucchini, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (reserve ½ teaspoon to garnish, optional)
½ teaspoon thyme
1 (28 ounce) can tomatoes, diced or pureed
1 (28 ounce) can black beans
3 cups whole grain sorghum, cooked
1-2 tablespoons lime juice, to taste

Optional toppings

Yogurt
Mexican blend cheese or cheddar cheese
Red onion
Jalapenos, diced
Cilantro

1. In a Dutch oven, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they are translucent and soft.
2. Add the garlic, chili powder and cumin to bring out the flavors of these spices. Cook until fragrant.
3. Remove the onion mixture from heat and transfer it onto a plate. Set aside.
4. In the same Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes.
5. Stir in the zucchini, red pepper, jalapeno pepper and thyme. Cook for 1-2 minutes and then add the tomatoes, black beans and the onion mixture from earlier.
6. Bring to a simmer over medium-high heat, and then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes.
7. Stir in the lime juice, and add the cilantro. Remove from the stove.
8. Chili can be served with yogurt, Mexican blend cheese or cheddar cheese, and topped with red onion, jalapeno and/or cilantro.