Spicy Vegetarian Chili Recipe

Spicy Vegetarian Chili Recipe

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.

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



  • 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
  • cupcooked white beans,(1 can), drained and rinsed
  • cupcooked kidney beans,(1 can), drained and rinsed
  • 1lemon,zested
  • 3tbsplemon juice
  • 1tspsugar,use raw, beet, or coconut sugar for vegan version
  • cupchopped fresh cilantro,or parsley
  • salt and freshly ground black pepper,to taste


  1. Preheat oven to 350 degrees F.

  2. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil.

  3. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

  4. 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.

  5. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook for about 1 minute more until fragrant.

  6. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

  7. 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.

  8. 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.

  9. Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro.

  10. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

  11. Serve with sour cream, grated cheddar cheese, and chopped green onions.


  • 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
Want to share your own recipe or discuss this spicy vegetarian chili further? Head over to the Recipe Sharing section of our forum and join the conversation!

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