Cookstr.com

Vegetable Chili

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

8 portions

Cooking Methodstewing

CostInexpensive

Easy

Total Timeunder 4 hours

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturegarlicky, herby, savory, spiced

Type of Dishcasserole

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

Instructions

  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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password