As posted on Boston.com from the new cookbook from the Mii amo Spa in Sedona.

• 2 teaspoons olive oil
• 1 eggplant, chopped
• 3/4 cup frozen corn kernels
• 1 small onion, chopped
• 1 small rib celery, chopped
• 1 small carrot, chopped
• 1/2 green bell pepper, cored and chopped
• 1 poblano chili pepper, cored and chopped
• 1 clove garlic, chopped
• 2 teaspoons tomato paste
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 1/2 cups vegetable stock
• 1 cup drained canned diced tomatoes
• 3/4 cup drained canned black beans
• 3/4 cup drained canned chick peas
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 4 tablespoons reduced-fat shredded cheddar or Monterey Jack
• 2 scallions, chopped
• 4 teaspoons low-fat sour cream

1. In a soup pot, heat the oil over medium heat. When it is hot, add the eggplant, corn, onion, celery, and carrot. Cook, stirring often, for 5 minutes.
2. Add the green pepper, chili pepper, and garlic. Cook, stirring often, for 3 minutes more.
3. Stir in the tomato paste, cilantro, thyme, and oregano. Cook, stirring often, for 2 minutes.
4. Add the stock, tomatoes, black beans, chick peas, salt, paprika, chili powder, cumin, coriander, and black pepper. Cook, stirring occasionally, for 45 minutes. If the chili seems too thick, add more stock or water.
5. Ladle into bowls, sprinkle cheese and scallions on each one. Add a small spoonful of sour cream.