Vegetarian Chili Recipe

Many vegetarian chili recipes use a variety of beans instead of meat.  Here, fresh vegetables are blended with beans to make a pleasing combination.  This recipe for vegetarian chili is a sure winner with people who prefer a non-meat meal every once in a while

Vegetarian Chili Ingredients

• 1 large red onion, chopped
• 2 red bell peppers, chopped
• 1 medium eggplant, peeled and cut into 3/4 inch slices
• 5 garlic cloves, chopped
• 1 medium zucchini, chopped
• 1 14oz can kidney beans, drained
• 2 16oz cans diced tomatoes
• 1 Tbsp. tomato paste
• 2-3 finely chopped, seeded Anaheim (for mild vegetarian chili) or jalapeno (for hot vegetarian chili) peppers
• 1/2 teaspoon dried cumin
• 1/2 teaspoon oregano
•  salt and pepper to taste
• 1-2 Tbsp. olive oil
• 2 cups vegetable broth (or water)

Vegetarian Chili Directions

Brush olive oil on the eggplant slices.  Grill eggplant until just tender, flipping once during cooking.  This usually takes approximately 5 minutes per side.  Remove eggplant from grill and cut into 1/2 inch squares.

In  large saucepan, heat 1 Tablespoon olive oil.  Add the onion and bell peppers and cook while stirring for 3 minutes or until the onion is soft.  Add garlic to onions and peppers and cook for 2 minutes with stirring.

Add tomatoes, chiles, cumin, and oregano.  Salt and pepper to taste at this point.  Bring vegetarian chili just to the point of boiling then reduce heat and simmer for 15 minutes.

Stir in the zucchini, eggplant, kidney beans and vegetable broth.  Add the tomato paste and stir until thoroughly mixed.

Return your easy vegetarian chili to a boil, reduce heat and cover.  Simmer for approximately 45 minutes. 

This vegetarian chili recipe can be served over rice or pasta for a more hearty meal.  I also enjoy grating fresh parmesan cheese over the chili and adding raw onions just before serving this dish.