One of my favorite cold weather recipes is for an eggplant based vegetarian chili. I love making big batches of it, freezing them, and then serving it on a cool night over brown rice. Easy, delicious, and surprisingly filling. This is one of those vegetarian chili recipes that you can serve and no one will even miss the meat!
Here’s the recipe for my favorite chili:
Vegetable Chili Recipe
Eggplant Vegetable Chili Recipe - Vegetarian Chili Recipe
Vegetable Chili Recipe Serves 8 and freezes very well!!
- 2 medium eggplant unpeeled and cut into 1/2 inch cubes
- 1 Tbsp salt
- 1/2 C. olive oil
- 2 medium yellow onions
- 4 cloves of garlic minced
- 2 peppers seeded and diced (I use a mix of red, orange, and yellow)
- 2 28- oz. cans of Italian plum tomatoes
- 1 cup chopped celery
- 1/2 cup carrots chopped
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 2 tsp ground black pepper freshly ground is best
- 1 tsp salt
- 1/4 C. fresh parsley snipped
- 1 C. dark red kidney beans drained
- 1 C. chick peas/garbanzo beans drained
- 2 zucchini chopped or sliced
- 1 Tbsp dry dill
- 2 Tbsp lemon juice
- Place eggplant in colander and sprinkle with 1 Tbsp salt. Let it stand for one hour. Rinse and pat dry.
- Heat 1/4 C oil in a large skillet over medium heat. Add eggplant and saute until almost tender (add more oil if needed). Remove eggplant to casserole or dutch oven.
- Heat remaining oil in skillet over low heat. Add onions, carrots, garlic, and peppers. Saute until softened (about 10 minutes). Add to eggplant.
- Place casserole over low heat. Add tomatoes with their liquid, celery, chili powder, cumin, oregano, basil, pepper, salt and parsley. Cook uncovered, stirring frequently, for about 30 minutes. Stir in beans, zucchini, dill and lemon juice and cook another 15 minutes.
- I like to garnish with a dollop of sour cream and some shredded cheddar cheese!! Enjoy!
(If you prefer meat in your chili, check out my Turkey Chili Recipe as well!!)