Veggie Chili

A hearty, healthy and cozy gluten-free and vegetarian main dish. Equally perfect for anytime meal or entertaining. Requires some chopping and cook time but entirely worth it because it tastes amazing and makes such a large quantity (that freezes well too!).

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Veggie Chili

Savory, Just the right amount of spice and Crowd-pleasing!

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If you’re looking for Easy Gluten-Free Cornbread, click here.

We love a good vegetarian chili and this is one of our long time favorites!

Recipe adapted from the Silver Palate Good Times Cookbook, it’s packed with goodness, perfectly seasoned and a total crowd-pleaser, making it equally perfect for entertaining or staying cozy at home.

Plus, it’s naturally gluten-free!

It’s loaded with veggies, two types of beans and lots of fresh and dried spices….

And 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!

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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…



fresh and canned tomatoes

green peppers

two types of beans — dark kidney beans and chickpeas

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.

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Pro tip: 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.

vegetarian chili gluten free #glutenfreerecipes

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 parsley, and let it cook up for about 30 minutes.

vegetarian chili gluten free #glutenfreerecipes

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. Or we serve it with our favorite Easy Biscuits or Easy Savory Biscuits, or our new favorite… Easy Gluten-Free Cornbread!

Hope you love it as much as we do!

vegetarian chili gluten free #glutenfreerecipes

For more cozy soups, click here.

For Easy Savory Biscuits, click here.

For Easy Classic Biscuits, click here.

For Easy Gluten-Free Cornbread, click here.

PIN it!

vegetarian chili gluten free #glutenfreerecipes

Scroll down for recipe and leave  me a comment if you try it.


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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.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Dinner, Veggies, Soups
Cuisine: Gluten-Free, Vegan
Servings: 8 -10 servings
Author: Healthy Gluten-free Family


  • 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


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.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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