Name: Spicy Vegetarian Chili
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1
Cuisine: american
Ingredients: 1 1-pound (450g) eggplant, cut into 1-inch cubes; 5 tablespoons extra virgin olive oil; 2 yellow onions, chopped; 3 cloves garlic, minced; 2 medium zucchini, chopped; 2 large red bell peppers, cored, seeded, diced; 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.); 1 28-ounce (794g) can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped); 1 tablespoon ground cumin; 1-2 tablespoons chili powder; 2 tablespoons chopped fresh chopped oregano or 2 teaspoons dried; 1 teaspoon fennel seeds; 1 1/2 cup cooked white beans (1 15-ounce or 425g can), drained and rinsed; 1 1/2 cup cooked kidney beans (1 15-ounce or 425g can), drained and rinsed; Zest from one lemon; 3 tablespoons lemon juice; 1 teaspoon sugar (use raw, beet, or coconut sugar for vegan version); 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro); Salt and freshly ground black pepper to taste

Spicy Vegetarian Chili

0 Likes

Prep Time:
20 minutes

Cook Time:
70 minutes

Total Time:
90 minutes

Satisfying Vegetarian Chili with hearty veggies, beans, and zesty jalapeños. Meat-free and flavor-packed!

Instructions:

Transform the cubed eggplant into a savory delight: Preheat the oven to 350°F (175°C). Place eggplant cubes in a shallow roasting pan, drizzle with 2 tablespoons of luscious olive oil, cover with foil, and bake for approximately 30 minutes. Remember to give it a gentle stir halfway through. Take out from the oven and let it rest.
In a large Dutch oven over medium heat, sauté onions in 3 tablespoons of olive oil until translucent for about 4 minutes. Add garlic and cook for another minute until fragrant. Stir in red bell peppers, zucchini, and jalapeños and cook for 5 more minutes, stirring occasionally.
Combine tomatoes, spices, chili, and roasted eggplant: Include the tomatoes with their juices (if from a can). Mix in oregano, cumin, and fennel seeds. Adjust the chili powder to your taste. Gently fold in the eggplant cubes, then let it all simmer over low heat for 20 minutes.
Combine white beans, kidney beans, lemon zest, lemon juice, sugar, and cilantro in the pot. Season with salt and freshly ground pepper. Let it simmer for 5 minutes.
Top with a dollop of sour cream, sprinkle with grated cheddar cheese, and finish with a handful of chopped green onions before serving.

We use cookies

Similar Recipes

The Best Vegetarian Chili in the World

Pub-Style Vegetarian Chili

Vegetarian Black Bean Chili

Sweet Potato and Black Bean Chili

Three-Bean Vegetarian Chili