← Back to Search Results
stewing Tex-Mex
Vegetable Chili

Photo by: Joseph De Leo
Comments: 0
 

Recipe

We’ve made a vegetable chili that is just as lush and spicy as those with lots of beef and pork.

Yield: 8 portions

Ingredients

  • 1 medium-size eggplant, unpeeled, cut into ½-inch cubes
  • 1 tablespoon coarse kosher salt
  • ¾ cup (or as needed) best-quality olive oil
  • 2 medium-size yellow onions, cut into ¼ -inch dice
  • 4 cloves garlic, finely chopped
  • 2 large green bell peppers, cored, seeded, and cut into ¼-inch dice
  • 1 can (35 ounces) Italian plum tomatoes
  • 1½ pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon fennel seeds
  • ½ cup chopped fresh Italian parsley
  • 1 cup canned dark red kidney beans, drained
  • 1 cup canned chick-peas (garbanzos), drained
  • ½ cup chopped fresh dill
  • 2 tablespoons fresh lemon juice

Directions

1. Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.

2. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding a bit more oil if necessary. Remove the eggplant to a casserole or Dutch oven.

3. Heat the remaining ¼ cup oil in the same skillet over low heat. Add the onions, garlic, and green peppers and sauté just until softened, about 10 minutes. Add to the casserole with any oil.

4. Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley. Cook uncovered, stirring frequently, for 30 minutes.

5. Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings.

6. Serve immediately with brown rice and lots of shred Cheddar cheese.


© 1984, 1985 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

303kcal (15%)
115mg (11%)
80mg (133%)
99mcg RAE (3%)
905mg
65mg
6g
9g
8g
26g
0mg (0%)
1433mg (60%)
3g (15%)
22g (34%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?