Vegetarian chili Recipe

Name: Vegetarian chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant/aubergine; 1/3 cup softened butter; 1/4 tsp salt; 1/4 cup olive oil, extra virgin; 1 tsp granulated garlic powder; 1/2 medium red onion; 1 pinch salt; 1 medium bell pepper; 1 1/2 tbsp butter; 16 oz whole mushrooms; 1 tbsp cumin seeds; 1 tbsp turmeric; 1 tbsp ground cumin; 2 tbsp butter; 1 tsp olive oil, extra virgin; 1 pinch salt; 2 clove garlic cloves sliced; 28 oz diced tomatoes; 28 oz tomato puree; 1 tbsp granulated garlic powder; 2 tbsp ground cumin; 1 tsp red pepper flakes, each bowl, optional

Servings: persons

2 large eggplant/aubergine
1/3 cup softened butter
1/4 tsp salt
1/4 cup olive oil, extra virgin
1 tsp granulated garlic powder
1/2 medium red onion
1 pinch salt
1 medium bell pepper
1 1/2 tbsp butter
16 oz whole mushrooms
1 tbsp cumin seeds
1 tbsp turmeric
1 tbsp ground cumin
2 tbsp butter
1 tsp olive oil, extra virgin
1 pinch salt
2 clove garlic cloves sliced
28 oz diced tomatoes
28 oz tomato puree
1 tbsp granulated garlic powder
2 tbsp ground cumin
1 tsp red pepper flakes, each bowl, optional

1
Preheat oven 400 Fahrenheit
2
Peel and cube the eggplant.
3
Coat with butter, olive oil, garlic, and salt.
4
Layer on a baking pan and roast 30 minutes.
5
In a pan sautee the peppers and onions in butter, and salt.
6
Slice the mushrooms.
7
In oil and butter add garlic slices, cumin seeds, and turmeric, heat till you can hear the sizzle add mushrooms.
8
Add salt.
9
Sautee for
10
Add onions, peppers, mushrooms to the sauce.
11
Let simmer 15 minutes.
12
Add eggplants.
13
Simmer 15 minutes.
14
Serve hope you enjoy.

564

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 22 ingredients. The key ingredients include: 2 large eggplant/aubergine, 1/3 cup softened butter, 1/4 tsp salt, 1/4 cup olive oil, extra virgin, and more.

Yes, Vegetarian 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.

Vegetarian chili

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