Vegetarian Chili Recipe
Over the past few
years, many families have been adopting a “meatless Monday” plan of
eating. This is in an effort to eat less red meat and reduce
fat intake over time. With some thought, vegetarian meals can
provide protein, nourishment, and be delicious all at the same time.
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.
If you’re like my
husband, he doesn’t prefer the texture of cooked eggplant, so I had
to come up with something to substitute for the eggplant. I
found that using butternut squash chopped into squares is a great
substitute. The squash adds a nutty flavor and depth to the
chili but has a texture that even picky eaters enjoy.
By Danna Vach