Spicy Vegetarian Chili Recipe

 

Vegetarian chili with eggplant, plum tomatoes, onion, garlic, zucchini, bell peppers, jalapeños, white beans, kidney beans, and cilantro.

What you will need

1 1-pound (450g) eggplant, cut into 1-inch cubes

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 (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)

1 28-ounce (794g) can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)

1 Tbsp ground cumin

1-2 Tbsp chili powder

2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried

1 teaspoon fennel seeds

1 1/2 cup cooked white beans (1 15-ounce or 425g can), drained and rinsed

1 1/2 cup cooked kidney beans (1 15-ounce or 425g can), drained and rinsed

Zest of one lemon

3 Tbsp lemon juice

1 teaspoon sugar

1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)

Salt and freshly ground black pepper to taste

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