Best 6 Vegetarian Chili With Eggplant Recipes

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**Indulge in a Symphony of Flavors with this Vegetarian Chili and Eggplant Medley**

Embark on a culinary journey with our tantalizing vegetarian chili, a symphony of flavors that will delight your palate. This hearty and wholesome dish is brimming with an array of garden-fresh vegetables, each contributing its unique character to create a medley of textures and tastes. Succulent eggplant takes center stage, adding a delightful smoky richness, while bell peppers, onions, and tomatoes harmonize beautifully, releasing their natural sweetness.

Furthermore, the addition of zesty spices like cumin, chili powder, and paprika infuses the chili with a captivating warmth that lingers on the tongue. But that's not all - our recipe repertoire also features a tantalizing vegan chili rendition for those seeking a completely plant-based option, as well as a traditional beef chili recipe for meat lovers. So, whether you're a committed vegetarian, a vegan enthusiast, or a traditionalist who cherishes the classic flavors of beef chili, we've got you covered. Ready your taste buds for an extraordinary culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN CHILI WITH SUMMER VEGETABLES



Vegetarian Chili with Summer Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 onion, diced
1 small eggplant, chopped
Kosher salt and freshly ground pepper
3 cloves garlic, finely chopped
4 teaspoons chili powder
1 teaspoon ground cumin
1 28-ounce can diced fire-roasted tomatoes
1 16-ounce can kidney beans in mild chili sauce
1 14-ounce block firm tofu, drained
1 1/2 cups frozen fire-roasted corn kernels
Sliced avocado, shredded Mexican cheese blend, chopped fresh cilantro and corn chips, for topping

Steps:

  • Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
  • Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
  • Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
  • Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

The BEST Vegetarian Chili! Make it with eggplant, plum tomatoes, onion, garlic, zucchini, bell peppers, jalapeños, white beans, kidney beans, and cilantro. You won't miss the meat!

Provided by Elise Bauer

Categories     Dinner     Stew     Freezer-friendly     Chili     Chili Beans     Stew     Vegetables

Time 1h30m

Yield 10

Number Of Ingredients 19

1 1-pound (450g) eggplant, cut into 1-inch cubes
5 tablespoons extra virgin olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
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.)
1 28-ounce (794g) can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
1 tablespoon ground cumin
1-2 tablespoons chili powder
2 tablespoons chopped fresh chopped oregano or 2 teaspoons dried
1 teaspoon fennel seeds
1 1/2 cup cooked white beans (1 15-ounce or 425g can), drained and rinsed
1 1/2 cup cooked kidney beans (1 15-ounce or 425g can), drained and rinsed
Zest from one lemon
3 tablespoons lemon juice
1 teaspoon sugar (use raw, beet, or coconut sugar for vegan version)
1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
Salt and freshly ground black pepper to taste

Steps:

  • Roast the cubed eggplant: Preheat oven to 350°F (175°C). Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
  • Sauté the onions, garlic, peppers: While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  • Add the tomatoes, spices, chili, and roasted eggplant: Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
  • 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 ground pepper to taste. Simmer for 5 minutes.
  • Serve with garnishes: Serve with sour cream, grated cheddar cheese, and chopped green onions. Links: Vegetarian Chili with Smoked Spices from Sally Cameron

Nutrition Facts : Calories 194 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

VEGETARIAN CHILI WITH EGGPLANT



VEGETARIAN CHILI WITH EGGPLANT image

Categories     Soup/Stew     Bean     Vegetarian     Potluck

Yield 10 people

Number Of Ingredients 20

1 medium-sized eggplant, unpeeled, cut into 1/2" cubes
1 Tablespoon coarse (kosher) salt
3/4 cup (or as needed) best-quality olive oil
2 medium-size yellow onions, cut into 1/4" dice
4 cloves garlic, finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4" dice
one 35 ounce can Italian plum tomatoes
1-1/2 pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh dill
2 Tablespoons fresh lemon juice

Steps:

  • Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and saute' until almost tender, adding a little bit more oil if necessary. Remove the eggplant to a casserole, Dutch oven or crock pot. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers and saute' just until softened, about 10 minutes. Add to the casserole with any oil. Place the casserole over low heat (or if using a crock pot, put all ingredients in the pot until ready to plug in) and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings. Serve immediately with brown rice and lots of shredded cheddar cheese. Serves 8 - 10 portions

ROASTED VEGGIE CHILI



Roasted Veggie Chili image

You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 24 servings (6 quarts).

Number Of Ingredients 18

2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoon chili powder
1-1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream and chopped green onions, optional

Steps:

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Nutrition Facts :

INSANELY EASY VEGETARIAN CHILI



Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

VEGETARIAN EGGPLANT CHILI RECIPE - (4.7/5)



Vegetarian Eggplant Chili Recipe - (4.7/5) image

Provided by á-608

Number Of Ingredients 10

2 Tbsp Olive Oil
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can chili style tomatoes
1 can Black Beans rinsed
1 tps chili powder
Salt/Pepper to taste

Steps:

  • In a large saucepan, add olive oil. Saute eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixture. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese. Number of Servings: 8

Tips:

  • Use ripe, in-season eggplants: This will ensure the best flavor and texture.
  • Roast the eggplant before adding it to the chili: Roasting intensifies the eggplant's flavor and makes it less bitter.
  • Don't overcrowd the pot: If you add too much eggplant to the pot, it will steam instead of roast and will become mushy.
  • Use a variety of beans: This will give the chili a more complex flavor and texture.
  • Add some spice: Chili powder, cumin, and cayenne pepper are all good options.
  • Let the chili simmer for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve with your favorite toppings: Shredded cheese, sour cream, and avocado are all popular options.

Conclusion:

This vegetarian chili with eggplant is a delicious and hearty meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a vegetarian chili recipe, give this one a try. You won't be disappointed!

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