Spicy Vegetarian Chili Recipe

Spicy Vegetarian Chili Recipe

Those of you who have been reading Simply Recipes for a while likely feel( rightly) that my father is a perpetrated carnivore.

Thus you may appreciate that dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only threw so much care into a meat-free chili, his dinner, if that chili were darn good.



  • 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
  • 2 large red bell peppers, cored, seeded, diced
  • 2 medium zucchini, chopped
  • 3 cloves garlic, minced
  • 2 yellow onions, chopped
  • Olive oil
  • 1 1-pound (450g) eggplant, cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste
  •  1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
  • 1 teaspoon sugar
  • 3 Tbsp lemon juice
  • Zest of one lemon
  • 1 1/2 cup cooked kidney beans (1 15-ounce or 425g can), drained and rinsed
  • 1 1/2 cup cooked white beans (1 15-ounce or 425g can), drained and rinsed
  • 1 teaspoon fennel seeds
  • 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
  • 1-2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 28-ounce (794g) can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)



1 Roast the cubed eggplant : Preheat oven to 350 degF( 175 degC ). Scatter eggplant cubes in a shallow cook pan and slather with 2 tablespoons of olive oil. Encompass the pan with aluminum foil and bake for about 30 minutes, stimulating once during the course of its prepare. Remove from the oven and set aside.

2 Saute the onions, garlic, peppers : While the eggplant is roasting, start on the rest of the veggies. In a large( 5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Lend the onions and cook until translucent, about 4 minutes. Lend the garlic and cook until fragrant, about a time more. Lend the blood-red buzzer peppers, zucchini, and jalapeno long pepper. Cook for about 5 more minutes, stimulating occasionally.

3 Add the tomatoes, spices, chili, and roasted eggplant : Add the tomatoes to the flowerpot together with any liquid that may have been in the can( if applying canned ). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes( carefully as to not interrupt them up ), and simmer for 20 minutes over low-toned heat.

4 Add the beans, lemon, sugar, cilantro, salt, pepper : Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly floor pepper to savour. Simmer for 5 minutes.

5 Serve with garnishes : Serve with sour cream, grated cheddar cheese, and chopped green onions.