Translation

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour (if you are gluten free, I used Brown Rice flour)
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Spinach leaves chopped into 1-inch pieces (or frozen bag/box)
2 cups frozen corn, thawed
1/2 of medium eggplant (cubed)
2 carrots (diced)
4 cups low-sodium vegetable broth
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
Avocado, diced
2 Scallions
1/4 cup chopped fresh flat-leaf parsley

Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the herbs and spices release their aromatic flavors, about 1-2 minutes. Stir the flour into the onion mixture and let cook 1-2 minutes. Add the beans, spinach, corn, carrots and eggplant and vegetable broth. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Garnish with avocado, scallions, and chopped parsley.