Easy Vegetarian Meals Recipe

Name: Easy Vegetarian Meals
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound eggplant, cut into 1-inch cubes; 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 jalapeno peppers, seeded, finely minced (Taste and check the heat of the jalapenos. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not ru…; 1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped); 1 Tbsp ground cumin; 1-2 Tbsp chili powder; 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried; 1 teaspoon fennel seeds; 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed); 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed); Zest of one lemon; 3 Tbsp lemon juice; 1 teaspoon sugar; 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro); Salt and freshly ground black pepper to taste

Servings: persons

1 1-pound eggplant, cut into 1-inch cubes
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 jalapeno peppers, seeded, finely minced (Taste and check the heat of the jalapenos. 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 can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
1 Tbsp ground cumin
1-2 Tbsp chili powder
2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
1 teaspoon fennel seeds
1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 teaspoon sugar
1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
Salt and freshly ground black pepper to taste

1
1. Preheat oven to 350u00b0F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
2
2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeno chili peppers. Cook for about 5 more minutes, stirring occasionally.
3
3. 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. 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.
4
4. Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
5
5. Serve with sour cream, grated cheddar cheese, and chopped green onions.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1-pound eggplant, cut into 1-inch cubes, Olive oil, 2 yellow onions, chopped, 3 cloves garlic, minced, and more.

Yes, Easy Vegetarian Meals falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Vegetarian Meals

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