Ready to heat things up? This spicy vegetarian chili is just the ticket. Packed with fresh vegetables, hearty beans, and a fiery blend of spices, it's a surefire way to warm up on a chilly day. Both vegans and meat-eaters will love the robust flavors and satisfying texture of this dish.
This recipe uses a variety of fresh vegetables and herbs, most of which are readily available in supermarkets. The perhaps less familiar ingredient might be the fennel seeds, which lend a unique, slightly sweet and anise-like flavor to dishes. If you cannot find them in the spice aisle of your supermarket, check the specialty or international foods section. In addition, the recipe calls for two types of beans, white and kidney, both of which should be available canned in most grocery stores.
Ingredients for Spicy Vegetarian Chili
Eggplant: A versatile vegetable that absorbs the flavors of the dish while offering a pleasing texture.
Extra virgin olive oil: Used for roasting and sautéing, it adds richness to the dish.
Yellow onions: Adds depth and sweetness to the chili.
Garlic: Gives a robust, aromatic flavor.
Zucchini: Adds bulk and nutrients without overpowering the flavor.
Red bell peppers: Provides a sweet contrast to the other, spicier ingredients.
Jalapeño peppers: Adds a spicy kick. Adjust the amount to taste.
Italian plum tomatoes: Gives the chili a hearty base and tang.
Cumin, chili powder, oregano, and fennel seeds: Spices that provide a depth of flavor.
White beans and kidney beans: Add protein and make the chili hearty.
Lemon and lemon juice: Adds a touch of freshness and acidity to balance the heat.
Sugar: A pinch enhances the flavors of the other ingredients.
Fresh cilantro: Adds a fresh, herbal note to finish off the dish.
Salt and black pepper: For seasoning.
One reader, Gwenora Kingsley says:
This spicy vegetarian chili recipe is a game-changer! The blend of flavors is incredible, and the heat level is just right. The combination of eggplant, beans, and spices creates a hearty and satisfying dish. It's a definite crowd-pleaser and has become a staple in my kitchen. Highly recommended!
Techniques Required for Making Spicy Vegetarian Chili
Preheat oven to 350 degrees f: This step is essential to ensure that the oven reaches the correct temperature for roasting the eggplant.
Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil: Coating the eggplant with olive oil before roasting helps to prevent it from drying out and adds flavor.
Cook the onions until translucent: This step is important to release the natural sweetness of the onions and develop their flavor.
Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned): Including the liquid from the canned tomatoes adds depth of flavor to the chili.
Stir in the eggplant cubes carefully as to not break them up: Gently incorporating the roasted eggplant ensures that it retains its texture and doesn't become mushy in the chili.
Simmer for 20 minutes over low heat: Allowing the chili to simmer helps the flavors to meld and develop a rich, complex taste.
Add salt and freshly ground pepper to taste: Seasoning the chili to taste is crucial for achieving a well-balanced flavor profile.
Serve with sour cream, grated cheddar cheese, and chopped green onions: These toppings add a creamy, tangy, and savory element to the chili, enhancing its overall appeal.
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
Technique Tip for Making the Best Spicy Vegetarian Chili
When roasting the eggplant, ensure to toss it halfway through the cooking process. This allows for even roasting and prevents the eggplant from becoming too soft or mushy. Additionally, when adding the chili powder, start with a smaller amount and gradually increase according to your heat preference. Remember, it's easier to add more spice than to try and reduce it once it's mixed in. Lastly, when simmering the chili, keep the heat low and stir occasionally to prevent the bottom from burning and to ensure the flavors meld together beautifully.
Time-Saving Tips for Making This Spicy Chili Recipe
Prep ahead: Chop and prepare all the vegetables and beans in advance to save time during the cooking process.
Use canned beans: Opt for canned beans instead of cooking them from scratch to cut down on preparation time.
One-pot cooking: Consider using a slow cooker or instant pot to simplify the cooking process and minimize cleanup.
Frozen vegetables: Utilize frozen vegetables as a time-saving alternative to fresh ones, especially when they are not in season.
Organize ingredients: Arrange all the ingredients and utensils in an organized manner before starting to cook for a smoother process.
Multi-task: While the chili is simmering, use that time to prepare any accompanying side dishes or garnishes.
Substitute Ingredients For Spicy Vegetarian Chili Recipe
- eggplant - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and a rich, earthy flavor that can provide a similar heartiness to the dish.
- extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative for sautéing and adding richness to the chili.
- yellow onions - Substitute with sweet onions: Sweet onions have a milder flavor and can add a touch of natural sweetness to the chili.
- garlic - Substitute with shallots: Shallots have a similar pungent flavor to garlic and can be used as a substitute in the recipe.
- zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini in the chili.
- red bell peppers - Substitute with poblano peppers: Poblano peppers have a mild heat and a slightly smoky flavor, adding depth to the chili.
- jalapeño peppers - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile, adding the desired spiciness to the chili.
- italian plum tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a convenient substitute for fresh plum tomatoes, providing the same tomato flavor and texture.
- ground cumin - Substitute with coriander: Coriander has a citrusy and slightly nutty flavor that can complement the other spices in the chili.
- chili powder - Substitute with ancho chili powder: Ancho chili powder has a mild, smoky flavor and can be used as a substitute for regular chili powder.
- fresh chopped oregano - Substitute with dried oregano: Dried oregano can be used in place of fresh oregano, providing a similar herbaceous flavor to the chili.
- fennel seeds - Substitute with coriander seeds: Coriander seeds have a slightly citrusy and nutty flavor that can replace the aromatic quality of fennel seeds in the chili.
- white beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a suitable alternative to white beans in the chili.
- kidney beans - Substitute with black beans: Black beans have a firm texture and a slightly earthy flavor, providing a different but delicious twist to the chili.
- lemon - Substitute with lime: Lime can provide a similar citrusy brightness to the dish as lemon.
- sugar - Substitute with honey: Honey can add a touch of sweetness to the chili while also providing a hint of floral flavor.
- fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh and herbaceous flavor to the chili as cilantro.
- salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a similar level of salinity to the dish.
- black pepper - Substitute with cayenne pepper: Cayenne pepper can add heat and a spicy kick to the chili, similar to black pepper.
Best Way to Present This Spicy Vegetarian Chili
Elevate the plating: When presenting the spicy vegetarian chili, consider using a wide, shallow bowl to showcase the vibrant colors and layers of the dish. This will allow the ingredients to be displayed beautifully and create an inviting presentation.
Garnish with fresh herbs: Sprinkle the chili with freshly chopped cilantro just before serving to add a pop of color and a burst of fresh flavor. The bright green hues will contrast beautifully with the rich, warm tones of the chili.
Incorporate texture: Consider adding a crunchy element, such as homemade tortilla strips or crispy kale chips, to provide a delightful textural contrast to the hearty chili. This will add depth to the dish and elevate the overall dining experience.
Artful drizzling: Before serving, drizzle a swirl of high-quality extra virgin olive oil over the chili to enhance the flavors and add a touch of elegance to the presentation. The glistening oil will create a visually appealing finish.
Accompany with artisanal bread: Serve the spicy vegetarian chili with freshly baked artisanal bread on the side. Consider rustic sourdough or a crusty baguette to complement the robust flavors of the chili and provide a delightful accompaniment for sopping up the savory sauce.
Use edible flowers as a garnish: For a sophisticated touch, delicately place edible flowers, such as nasturtium or pansies, on top of the chili. The vibrant blooms will add a touch of elegance and a subtle floral note to the presentation.
Consider individual servings: For a refined presentation, consider serving the chili in individual, heat-resistant ramekins. This personalized approach will elevate the dining experience and allow each guest to enjoy their own beautifully presented portion.
Essential Tools for Making Spicy Vegetarian Chili
- Oven: A kitchen appliance used for baking and roasting food items.
- Roasting pan: A deep, wide pan used for roasting meats and vegetables in the oven.
- Aluminum foil: A thin, pliable sheet of aluminum used for covering food during cooking to retain moisture and prevent burning.
- Dutch oven: A heavy, thick-bottomed cooking pot with tight-fitting lid, suitable for braising, stewing, and roasting.
- Cutting board: A flat board used for cutting and preparing ingredients.
- Chef's knife: A versatile, multipurpose knife used for chopping, slicing, and dicing.
- Can opener: A tool used to open canned food items.
- Grater: A kitchen tool with sharp-edged perforations used for grating cheese and vegetables.
- Serving bowl: A large bowl used for serving dishes such as salads, pastas, and soups.
- Serving spoon: A large spoon with a long handle, used for serving food.
- Sour cream: A dairy product used as a topping or ingredient in various dishes.
- Grated cheddar cheese: Cheese that has been shredded or grated, commonly used as a topping for dishes.
How To Store and Freeze Spicy Vegetarian Chili
- Allow the chili to cool completely before storing or freezing.
- For short-term storage, transfer the cooled chili to an airtight container and refrigerate for up to 5 days.
- To freeze the chili:
- Divide the cooled chili into portion-sized freezer-safe containers or resealable bags.
- Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for even freezing and to save space.
- Frozen chili can be stored for up to 3 months.
- To reheat frozen chili:
- Thaw the chili overnight in the refrigerator.
- Transfer the thawed chili to a pot and reheat over medium-low heat, stirring occasionally, until heated through.
- If the chili appears too thick after thawing, add a small amount of vegetable broth or water to achieve the desired consistency.
- Alternatively, you can reheat the frozen chili directly in the microwave:
- Remove the chili from the freezer-safe container and place it in a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 2-3 minutes, then stir the chili.
- Continue microwaving in 30-second intervals, stirring between each interval, until the chili is heated through.
How To Reheat Leftover Spicy Vegetarian Chili
Stovetop method: transfer the leftover chili to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the chili is evenly reheated without burning or drying out. If the chili seems too thick, add a splash of vegetable broth or water to thin it out.
Microwave method: place the desired amount of leftover chili in a microwave-safe bowl and cover it with a damp paper towel or a microwave-safe lid. Microwave on high for 1-2 minutes, stirring halfway through, until the chili is heated through. The damp paper towel or lid will help prevent splatters and keep the chili moist.
Oven method: preheat the oven to 350°F (175°C). Transfer the leftover chili to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and bake for 15-20 minutes, or until the chili is heated through. This method is ideal if you have a large amount of chili to reheat and want to ensure that it heats evenly.
Slow cooker method: if you have a slow cooker, you can use it to reheat your leftover chili. Simply transfer the chili to the slow cooker, cover it, and set it to low heat. Allow the chili to reheat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is perfect for keeping the chili warm for an extended period, making it ideal for parties or gatherings.
Garnish and serve: once your leftover spicy vegetarian chili is reheated, garnish it with your favorite toppings, such as sour cream, grated cheddar cheese, chopped green onions, or fresh cilantro. Serve the chili with a side of cornbread, tortilla chips, or rice for a complete and satisfying meal.
Random Fact About Spicy Vegetarian Chili
Eggplant is a fruit, not a vegetable. It belongs to the nightshade family, which also includes tomatoes and potatoes.
Is Making Spicy Vegetarian Chili at Home Economical?
This spicy vegetarian chili recipe is highly cost-effective for a household. With a variety of affordable ingredients such as eggplant, zucchini, and beans, it offers a budget-friendly option for feeding a family. The use of seasonal produce and pantry staples keeps the cost low, making it an economical choice. The overall verdict rating for this recipe is 9 out of 10, considering its affordability, nutritional value, and flavor profile. The approximate cost for a household of 4 people is around $15, making it a wallet-friendly and satisfying meal option.
Is This Spicy Chili Recipe Healthy or Unhealthy?
This vegetarian chili recipe is generally healthy, as it is packed with nutritious ingredients such as:
- Eggplant, zucchini, and bell peppers, which are rich in fiber, vitamins, and minerals
- White beans and kidney beans, which provide protein and fiber
- Tomatoes, which are a good source of lycopene and vitamin C
- Herbs and spices like oregano, cumin, and chili powder, which offer antioxidants and anti-inflammatory properties
However, there are a few aspects that could be improved to make the recipe even healthier:
The recipe calls for a significant amount of olive oil, which is high in calories. Reducing the amount of oil used or substituting some of it with vegetable broth could help lower the overall calorie count.
To boost the nutritional value further, consider the following suggestions:
- Add more vegetables like carrots, celery, or kale to increase the fiber and nutrient content
- Swap white beans for chickpeas or black beans for variety and additional protein
- Use low-sodium vegetable broth instead of water to enhance flavor without adding excess salt
- Incorporate whole grains like quinoa or brown rice to provide complex carbohydrates and extra fiber
- Top the chili with sliced avocado for healthy fats and a creamy texture, instead of sour cream and cheese
Editor's Thoughts on This Spicy Vegetarian Chili Recipe
This spicy vegetarian chili recipe is a delightful fusion of flavors and textures. The combination of roasted eggplant, zucchini, and bell peppers creates a rich and hearty base, while the jalapeño peppers add a fiery kick. The blend of cumin, chili powder, and oregano infuses the dish with aromatic warmth, complemented by the earthy notes of fennel seeds. The addition of white beans and kidney beans provides a satisfying protein boost, and the touch of lemon juice and cilantro adds a refreshing brightness. Overall, this chili is a tantalizing medley of spicy, smoky, and zesty elements that will surely tantalize the taste buds.
Enhance Your Spicy Vegetarian Chili Recipe with These Unique Side Dishes:
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Suggested Appetizers and Desserts to Serve With This Spicy Chili Recipe
Why trust this Spicy Vegetarian Chili Recipe:
This spicy vegetarian chili recipe offers a delightful blend of flavors and textures, ensuring a satisfying and hearty meal. The use of fresh ingredients such as eggplant, zucchini, and bell peppers guarantees a nutritious and wholesome dish. The combination of cumin, chili powder, and fresh oregano creates a harmonious medley of spices that will tantalize the taste buds. With the addition of white beans and kidney beans, this recipe promises a rich source of plant-based protein. Trust in this recipe for a flavorful and nourishing vegetarian meal.
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