Best 2 Vegetarian Eggplant Chili Recipes

**Vegetarian Eggplant Chili: A Flavorful and Healthy Twist on a Classic Dish**

Are you tired of the same old chili recipes? Are you looking for a vegetarian or vegan option that is packed with flavor and nutrition? Look no further than this collection of eggplant chili recipes. From classic chili to unique variations like Thai eggplant chili and smoky eggplant chili with sweet potatoes, these recipes offer a variety of flavors to suit every taste. Each recipe is carefully crafted to provide a balance of spices, textures, and ingredients, ensuring a satisfying and memorable dining experience. Whether you're a seasoned chili lover or a new convert, these eggplant chili recipes are sure to become your new favorites. So gather your ingredients, heat up your stove, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

VEGETARIAN CHILI WITH EGGPLANT

VEGETARIAN CHILI WITH EGGPLANT image

Categories Soup/Stew Bean Vegetarian Potluck

Yield 10 people

Number Of Ingredients 20

Ingredients

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

VEGETARIAN EGGPLANT CHILI RECIPE - (4.7/5)

Vegetarian Eggplant Chili Recipe - (4.7/5) image

Provided by á-608

Number Of Ingredients 10

Ingredients

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:

For a smoky flavor, roast the eggplant and poblano peppers over an open flame or under a broiler before dicing.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat the chili, thaw it overnight in the refrigerator or place it in a covered saucepan over low heat until warmed through.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or diced onion.

Conclusion:

This vegetarian eggplant chili is a delicious and hearty meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. The chili is also a great way to use up any leftover eggplant or poblano peppers. So next time you are looking for a quick and easy vegetarian meal, give this chili a try. You won't be disappointed!