Spicy Vegetarian Chili

129 faves
More from this source
Simply Recipes
Nutrition per serving    (USDA % daily values)
CAL
248
FAT
21%
CHOL
171%
SOD
17%

Comments

Add a comment

Ingredients for 8 servings

1 1-pound 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 jalapeƱo peppers, seeded, finely minced (Taste and check the heat of the jalapeƱos. 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 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 can, drained and rinsed)

1 1/2 cup cooked kidney beans (1 15-ounce 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

You might also like

Vegetarian Sweet Potato Chili Recipe
Cookie and Kate
Spicy Whiskey-Soy Glazed Chicken Wings
Tokyo Terrace
Spicy Kale And Coconut Stir Fry
Cookie and Kate
Chili-Glazed Sweet Potatoes
Sunset
Spicy Coconut Noodles
Real Simple
Red Lentil Chili
Running With Tweezers
Sriracha Bloody Mary Recipe
White On Rice Couple
Spicy Roasted Chicken Thighs With Miso And Ginger
The Kitchn
Spicy Chicken & White Bean Chili
Fine Cooking
Pierce Street Vegetarian Chili Recipe
101 Cookbooks