All Recipes

Spicy Vegetarian Chili

Spicy Vegetarian Chili
  • Category

    Stew

  • Cusine

    American

What do you need?
How to make?

Ingredients

1 1-pound eggplant, cut into 1-inch cubes

5 tablespoons extra virgin 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 jalapeño peppers, seeded, finely minced

1 28-ounce

1 tablespoon ground cumin

1-2 tablespoons chili powder

2 tablespoons chopped fresh chopped oregano or 2 teaspoons dried

1 teaspoon fennel seeds

1 1/2 cup cooked white beans , drained and rinsed

1 1/2 cup cooked kidney beans , drained and rinsed

Zest of one lemon

3 Tbsp lemon juice

1 teaspoon sugar

1/3 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F . 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.

While the eggplant is roasting, start on the rest of the vegetables. In a large 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 jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

Add the tomatoes to the pot along with any liquid that may have been in the can . Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes , and simmer for 20 minutes over low heat.

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.

Serve with sour cream, grated cheddar cheese, and chopped green onions.