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In a large pan, heat the oil over medium-high heat. Add the chopped bell pepper and cook until lightly browned, about 4 minutes. Add the chopped eggplant and zucchini and cook for about 10 minutes. The volume should reduce to about half. Add the finely diced walnuts, diced tomatoes, thinly sliced chili, taco seasoning and water and stir well. Optionally set aside some of the chili for garnishing. Reduce the amount of seasoning for a less spicy dish. You can always add more just before serving. Let cook until reduced, about 10 minutes. Season to taste. Serve, optionally sprinkled with the remaining chili and some fresh, chopped cilantro. Enjoy by itself or as a filling for tacos or burritos. Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop.
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