Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size eggplant, unpeeled, cut into 1/2-inch cubes; 1 Tbsp. coarse salt; 3/4 c. olive oil; 2 medium onions, cut into 1/4-inch dice; 4 to 6 cloves garlic, finely chopped; 2 large bell peppers, cored, seeded and diced; 1 can (35 oz.) Italian plum tomatoes; 1 1/2 lb. fresh ripe plum tomatoes, cut into 1-inch cubes; 2 Tbsp. chili powder; shredded Cheddar cheese; 1 Tbsp. cumin; 1 Tbsp. oregano; 1 Tbsp. basil; 2 Tbsp. black pepper; 1 tsp. salt; 1 tsp. fennel seed; 1/2 c. chopped fresh parsley; 1 (14 oz.) can kidney beans; 1 can chickpeas (optional); 1/2 c. chopped fresh dill; 2 Tbsp. fresh lemon juice

Servings: persons

1 medium size eggplant, unpeeled, cut into 1/2-inch cubes
1 Tbsp. coarse salt
3/4 c. olive oil
2 medium onions, cut into 1/4-inch dice
4 to 6 cloves garlic, finely chopped
2 large bell peppers, cored, seeded and diced
1 can (35 oz.) Italian plum tomatoes
1 1/2 lb. fresh ripe plum tomatoes, cut into 1-inch cubes
2 Tbsp. chili powder
shredded Cheddar cheese
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. basil
2 Tbsp. black pepper
1 tsp. salt
1 tsp. fennel seed
1/2 c. chopped fresh parsley
1 (14 oz.) can kidney beans
1 can chickpeas (optional)
1/2 c. chopped fresh dill
2 Tbsp. fresh lemon juice

1
Place eggplant in a colander and sprinkle with coarse salt. Let stand for 1 hour.
2
Pat dry with paper towels.
3
Heat 1/2 cup oil in large skillet over medium heat.
4
Saute eggplant until almost tender.
5
Add oil as needed.
6
Heat the remaining 1/4 cup oil in same skillet over low heat.
7
Add onions, garlic and green peppers and saute just until softened, about 10 minutes.
8
Add to the casserole with oil.

868

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 21 ingredients. The key ingredients include: 1 medium size eggplant, unpeeled, cut into 1/2-inch cubes, 1 Tbsp. coarse salt, 3/4 c. olive oil, 2 medium onions, cut into 1/4-inch dice, and more.

Yes, Vegetable Chili 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.

Vegetable Chili

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