spicy veggie chili for a crowd

I had my first dinner party in the new digs last week and was stoked to be able to prepare one of my favorite dinner party staples, veggie chili based on this recipe from Simply Recipes. The best thing about this is that it is so beautiful, can be made in advance, and feeds a small army easily. 

My version contained an eggplant, yellow onion, red onion, yellow pepper, green pepper, red pepper, chili peppers, canned tomato, white beans, kidney beans, garlic, and corn for some sweetness. 
The biggest inspiration from the original recipe was the roasting of the eggplant before adding it in.

After I make the chili I let it sit and throw together a mango salsa and a guacamole for appetizers. The mango salsa is perfect with this because it is fresh like a little salad with the heavier stew. 

I didn't have all the normal spices so I seasoned my chili copiously with cajun seasonings, salt, coriander, and cumin. Leaving it on the stove all day, no heat, really marries all the favors together and it can be easily reheated when company arrives. I just let it simmer away while we snacked on the dips and it filled the whole apartment with yummy smells. 

I served each bowl with a dollop of creme fraiche and there was not a bean to be found at the bottom of the pot when the party was over. Success!