Vegetable Chili Recipe

How to Make Vegetable Chili?


Serve: 8



2 eggplants
2 tablespoons olive oil, plus extra for brushing
2 finely chopped large red onions
4 seeded and finely chopped red bell peppers
8 finely chopped garlic cloves
two 14 oz canned chopped tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
4 small zucchini
1 lb 12 oz drained and rinsed canned kidney beans
4 cups water
2 tablespoons tomato paste
12 finely chopped scallions
2 cups grated cheddar cheese
salt and pepper


  • Cut the eggplants into 1-inch slices. Brush one side of the eggplant slices with olive oil.

  • Heat half the oil in a large skillet over medium heat.

  • Add in the eggplant slices with oiled-side up, and cook for 7 minutes, where the side will turn brown.

  • Turn the eggplant slices over, also cook until the other side turns brown.

  • Transfer the cooked eggplant slices to a plate. Cut into smaller pieces, so they are easier to bite.

  • In a large pan, heat the remaining oil over medium heat.

  • Add in the onions and bell peppers. Cook while stirring occasionally for 5 minutes. Make sure the onions are not browned but softened.

  • Add in the garlic and cook for another 2 minutes.

  • Add in the tomatoes, cumin, oregano and chili powder. Season with salt and pepper. Bring the mixture to just a boil.

  • Reduce the heat. Cover and simmer for 18 minutes.

  • Meanwhile, cut the zucchini lengthwise into fourths and slice.

  • Add in the zucchini, kidney beans, and the cooked eggplant slices.

  • Combine the water and the tomato paste in a bowl and stir in to the eggplant-bell pepper mixture.

  • Bring to a boil, cover and simmer for 50 minutes. Make sure the vegetables are tender. Ladle into serving bowls.

  • Sprinkle the scallions and cheese over and serve.

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