Spicy Vegetarian Chili
- 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 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 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 oregano
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 1 1/2 cup cooked kidney beans, cooked (1 15-ounce can)
- 1 1/2 cup cooked white beans, cooked (1 15-ounce can)
- 1-pound eggplant (1)
- Cilantro, fresh (1/3 cup)
- Cumin, ground (1 Tbsp)
- Garlic (3 cloves)
- Italian plum tomatoes (1 28-ounce can)
- Jalapeno peppers (1)
- Lemon, Zest of (1)
- Oregano, fresh (2 Tbsp)
- Red bell peppers, large (2)
- Yellow onions (2)
- Zucchini, medium (2)
- Cooking & Baking
- Chili powder (1 Tbsp)
- Fennel seeds (1 teaspoon)
- Olive oil (1)
- Salt and freshly ground black pepper (1)
- Sugar (1 teaspoon)
- Drinks
- Lemon juice (3 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published October 15, 2009 (3 years ago).
119 people saved this recipe.
