Posted by Tina on Sep - 3 - 2012 under Main Dish, Recipes, Soups/Stews, Vegetarian

With a fridge full of fresh local CSA veggies I searched online and found this recipe: http://www.simplyrecipes.com/recipes/spicy_vegetarian_chili/. I had to make a few adjustments to it to get it balanced just right.  It really needed more tomato so I added some tomato paste as well as some mexican stewed tomatoes. I would also advise starting with 1 tbsp of chili powder and working your way up. Chili powder can vary in strength and in my case 2 tbsp was a little overpowering.

This really is a good recipe and topped off with some shredded cheddar cheese, cilantro and light sour cream, it’s dynamite!  If you want to get really crazy add some chopped avocado!  🙂

Ingredients
  • 1 1-pound eggplant, cut into 1-inch cubes
  • Olive oil
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 medium zucchini, chopped
  • 2 large red or green 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.)
  • 1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid
    (or 2 pounds fresh plum tomatoes, peeled and chopped)
  • 1 Tbsp ground cumin
  • 1-2 Tbsp chili powder
  • 3 Tbsp tomato paste
  • 1 14.5-ounce can of mexican stewed tomatoes
  • 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
  • 1 1/2 cup cooked white beans
    (1 15-ounce can, drained and rinsed)
  • 1 1/2 cup cooked kidney beans
    (1 15-ounce can, drained and rinsed)
  • Zest of one lemon
  • 3 Tbsp lemon juice
  • 1 teaspoon sugar
  • cheddar cheese, shredded (topping)
  • light sour cream (topping)
  • avocado, chopped (topping)
  • 1/3 cup chopped fresh cilantro (garnish)
  • Salt and freshly ground black pepper to taste
Cuisine: Cooking time: 60 mins Serving: 8-10 people
5.00 avg. rating (97% score) - 1 vote

Instructions:


  1. Preheat oven to 350°F. 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.
  2. 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 bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  3. Add the tomatoes & tomato paste to the pot along with any liquid that may have been in the can (if using canned).   Add oregano & cumin. 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.
  4. 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.
  5. Serve with sour cream, grated cheddar cheese, chopped cilantro and avocado.

Serves 8-10.

CSA VegBowl of Chili
Nutrition Facts Serving Size 1 bowl Servings 10
Amount Per Serving
Calories 168.8 Calories from Fat 20.7
% Daily Value*
Total Fat 2.3g 3%
Saturated Fat .3g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 428.3mg 18%
Total Carbohydrate 31.3g 10%
Dietary Fiber 9.4g 37%
Sugars 7.6g
Protein 7.7g 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
Meal: Food type: Preparation Method:

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