A hearty and cozy gluten-free and vegetarian main dish, equally perfect for a party or weekday dinner. Requires some chopping and cook time but entirely worth it because it tastes amazing and makes such a large quantity (that freezes well too!)
Savory, Just the right amount of spice and Crowd-pleasing!
We love a good vegetarian chili and this is one of our long time favorites!
Recipe adapted from the Silver PalateGood Times Cookbook, it’s packed with goodness, perfectly seasoned and a total crowd-pleaser, making it equally perfect for entertaining (Super Bowl anyone?) or nesting at home.
Plus, it’s naturally gluten-free!
It’s loaded with veggies, two types of beans and lots of fresh and dried spices…. so, it does require a fair amount of chopping and cooking for the seasonings to all come together, so it’s not a come home from work and whip up type of meal… But it is worth it!
We love to make it over a weekend when we have more time. And it makes a really large quantity and freezes well so you have many meals for another day!
So how do we make it?
Here’s what you’ll need… eggplant, onions, tomatoes, green peppers, two types of beans — dark kidney beans and chickpeas, and lots of fresh and dried spices including chili powder, cumin, oregano, basil, pepper, salt, fennel seeds, fresh Italian parsley, fresh dill and fresh lemon juice.
I always recommend chopping the eggplant first and then letting it sit in a strainer with salt while you cut the other veggies and get the spices together.
This allows the eggplant to release it’s moisture and the salt helps get rid of any bitterness the eggplant might have.
After all the chopping, it’s not a lot of hands on time.
First you saute the peppers and onions, while at the same time you saute the eggplant to make sure it’s really tender.
Then you add the pepper and onion mix to the eggplant, along with the tomatoes, spices and fresh parsely, and let it cook up for about 30 minutes.
Then you add in the beans, dill and lemon juice and let cook up another 15 minutes.
Serve as is or top with avocado, sour cream, cheese, scallions or even jalapeños if you want some extra kick. Sometimes we serve it over brown rice as well if we want something extra hearty.
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.
Author: Healthy Gluten-Free Family
Recipe type: Soups, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 8-10 servings
2 medium eggplant, unpeeled, cut into 1 inch cubes
1 tsp kosher salt
½ cup olive oil, divided
2 medium yellow onions, cut into ½ inch pieces (approximately 3½ cups)
4 cloves garlic, minced
2 large green or yellow bell peppers, cored, seeded and cut into ¼- 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 1½ 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
½ 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
½ cup fresh dill, chopped
2 tablespoons fresh lemon juice
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 ¼ 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 ¼ 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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...