Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 eggplant, chopped; 3/4 cup frozen corn kernels; 1 small onion, chopped; 1 small rib celery, chopped; 1 small carrot, chopped; 1/2 green bell pepper, cored and chopped; 1 poblano chili pepper, cored and chopped; 1 clove garlic, chopped; 2 teaspoons tomato paste; 1 1/2 tablespoons chopped fresh cilantro; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 1/2 cups vegetable stock; 1 cup drained canned diced tomatoes; 3/4 cup drained canned black beans; 3/4 cup drained canned chick peas; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 4 tablespoons reduced-fat shredded cheddar or Monterey Jack; 2 scallions, chopped; 4 teaspoons low-fat sour cream

Servings: persons

2 teaspoons olive oil
1 eggplant, chopped
3/4 cup frozen corn kernels
1 small onion, chopped
1 small rib celery, chopped
1 small carrot, chopped
1/2 green bell pepper, cored and chopped
1 poblano chili pepper, cored and chopped
1 clove garlic, chopped
2 teaspoons tomato paste
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 1/2 cups vegetable stock
1 cup drained canned diced tomatoes
3/4 cup drained canned black beans
3/4 cup drained canned chick peas
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
4 tablespoons reduced-fat shredded cheddar or Monterey Jack
2 scallions, chopped
4 teaspoons low-fat sour cream

1
1. In a soup pot, heat the oil over medium heat. When it is hot, add the eggplant, corn, onion, celery, and carrot. Cook, stirring often, for 5 minutes.
2
2. Add the green pepper, chili pepper, and garlic. Cook, stirring often, for 3 minutes more.
3
3. Stir in the tomato paste, cilantro, thyme, and oregano. Cook, stirring often, for 2 minutes.
4
4. Add the stock, tomatoes, black beans, chick peas, salt, paprika, chili powder, cumin, coriander, and black pepper. Cook, stirring occasionally, for 45 minutes. If the chili seems too thick, add more stock or water.
5
5. Ladle into bowls, sprinkle cheese and scallions on each one. Add a small spoonful of sour cream.

270

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 26 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 eggplant, chopped, 3/4 cup frozen corn kernels, 1 small onion, chopped, 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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