How To Make Spicy Vegetarian Chili
This vegetarian chili is packed with beans, zucchini, and jalapeno in a spiced sauce for a delicious, filling meal that’s as flavorful as its meaty version.
Serves:
Ingredients
- 1lbeggplant,cut into 1 inch cubes
- 5tbspextra virgin olive oil
- 2yellow onions,chopped
- 3clovesgarlic,minced
- 2medium zucchini,chopped
- 2large red bell peppers,cored, seeded, diced
- 2jalapeño peppers,seeded, finely minced, adjust to taste
- 2ozItalian plum tomatoes,(1 can), fresh plum tomatoes, coarsely chopped, including liquid, peeled and chopped
- 1tbspground cumin
- 1tbspchili powder
- 2tbspfresh chopped oregano,(or 2 tsp dried), chopped
- 1tspfennel seeds
- 1½cupcooked white beans,(1 can), drained and rinsed
- 1½cupcooked kidney beans,(1 can), drained and rinsed
- 1lemon,zested
- 3tbsplemon juice
- 1tspsugar,use raw, beet, or coconut sugar for vegan version
- ⅓cupchopped fresh cilantro,or parsley
- salt and freshly ground black pepper,to taste
Instructions
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Preheat oven to 350 degrees F.
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Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil.
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Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
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While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat.
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Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook for about 1 minute more until fragrant.
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Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
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Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds.
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Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up) and simmer for 20 minutes over low heat.
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Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro.
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Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
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Serve with sour cream, grated cheddar cheese, and chopped green onions.
Nutrition
- Calories: 243.98kcal
- Fat: 7.86g
- Saturated Fat: 1.14g
- Monounsaturated Fat: 5.12g
- Polyunsaturated Fat: 1.13g
- Carbohydrates: 35.30g
- Fiber: 13.74g
- Sugar: 6.69g
- Protein: 11.03g
- Sodium: 528.20mg
- Calcium: 105.72mg
- Potassium: 910.23mg
- Iron: 4.46mg
- Vitamin A: 74.57µg
- Vitamin C: 62.47mg
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