Vegan Japanese Eggplant Chili Recipes

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

VEGAN JAPANESE EGGPLANT CHILI

Vegan Japanese Eggplant Chili image

Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!

Provided by Michelle Atkinson

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon oil
½ large onion, diced
2 medium Japanese eggplants, diced
1 ½ cups diced fresh mushrooms
1 cup water, divided
2 (14.5 ounce) cans diced tomatoes
1 (15.5 ounce) can kidney beans
2 cups chopped butternut squash
⅔ cup dry brown lentils
2 medium red bell peppers, diced
1 medium green bell pepper, diced
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder, or more to taste
1 ½ teaspoons ground cumin

Steps:

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g

EGGPLANT CHILI

Eggplant Chili image

This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.

Provided by ratherbeswimmin

Categories Vegetable

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

Steps:

Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
Add all the remaining ingredients except the kidney beans.
Stir to combine.
Cover and lower heat; simmer for 2 hours.
Add in kidney beans; stir.
Cover and cook 30 minutes; adjust seasoning to taste.

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