Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled if you wish, cut into 1 inch slices; 1 tablespoon olive oil, plus extra for brushing; 1 large onion, finely chopped; 2 bell peppers, deseeded and finely chopped; 3 -4 garlic cloves, finely chopped, crushed; 2 (14 ounce) chopped tomatoes; 1 tablespoon mild chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 small zucchini, quartered lengthwise and sliced; 14 ounces kidney beans, drained and rinsed; 2 cups water; 1 tablespoon tomato paste; 6 scallions, finely chopped; 1 cup cheddar cheese

Servings: persons

1 medium eggplant, peeled if you wish, cut into 1 inch slices
1 tablespoon olive oil, plus extra for brushing
1 large onion, finely chopped
2 bell peppers, deseeded and finely chopped
3 -4 garlic cloves, finely chopped, crushed
2 (14 ounce) chopped tomatoes
1 tablespoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 small zucchini, quartered lengthwise and sliced
14 ounces kidney beans, drained and rinsed
2 cups water
1 tablespoon tomato paste
6 scallions, finely chopped
1 cup cheddar cheese

1
Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
2
Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
3
Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
4
Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
5
Ladle into warmed bowls and top with scallions and cheese.

434

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 15 ingredients. The key ingredients include: 1 medium eggplant, peeled if you wish, cut into 1 inch slices, 1 tablespoon olive oil, plus extra for brushing, 1 large onion, finely chopped, 2 bell peppers, deseeded and finely chopped, 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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