Veggie Chili
A long time favorite, this hearty vegetarian chili is packed with goodness and a total crowd pleaser. It's loaded with veggies, beans and fresh & dried spices, and perfectly seasoned. Recipe adapted from The Silver Palate. Serve as is or with rice and any combination of toppings -- avocado, cheese, sour cream or jalapeño for some extra kick.
Servings: 8 -10 servings
Ingredients
- 2 medium eggplant unpeeled, cut into 1 inch cubes
- 1 tsp kosher salt
- 1/2 cup olive oil divided
- 2 medium yellow onions cut into 1/2 inch pieces (approximately 3 1/2 cups)
- 4 cloves garlic minced
- 2 large green or yellow bell peppers cored, seeded and cut into 1/4- 1/2 inch pieces
- 2 14.5 oz cans diced tomatoes
- 1 lbs fresh ripe plum tomatoes, cut into 1 inch cubes (feel free to add up to 1 1/2 lbs tomatoes according to tastes)
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1/2 cup fresh parsley chopped (more for garnish if desired)
- 1 15 oz can dark red kidney beans rinsed and drained
- 1 15.5 oz can chickpeas rinsed and drained
- 1/2 cup fresh dill chopped
- 2 tablespoons fresh lemon juice
Instructions
Prep Veggies and Eggplant
- Place eggplant in a colander and sprinkle with salt. Let stand for 30 minutes while you prep the other ingredients.
Saute Eggplant, Onions and Peppers
- In a large Dutch Oven or extra large sauce pan*, heat 1/4 cup olive oil over medium heat. Add eggplant and saute until tender, about 15-20 minutes. Add more oil of necessary. Remove from heat and set aside when tender. *This will be the pan you make the chili in.
- Simultaneously, in a large skillet, heat remaining 1/4 cup olive oil and saute onions, garlic and peppers until soft, about 15 minutes. Add to the Dutch Oven or extra large sauce pan with the eggplant.
Add the remaining ingredients and cook
- Heat the Dutch Oven over low heat and add canned tomatoes with liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered for 30 minutes, stirring frequently.
- Stir in kidney beans, chickpeas, dill and lemon juice. Cook another 15 minutes.
- Stir well, taste and adjust seasonings if desired.
Serve and enjoy!
- Serve warm as is or with any combination of the following: brown rice, shredded cheese, avocado, sour cream and jalapeños.
- Freezes well. Store in air tight glass containers, leaving some room at the top as soup expands when it freezes.
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