Vegetarian Chili With Eggplant Recipes

VEGETARIAN CHILI WITH SUMMER VEGETABLES

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

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

VEGETARIAN EGGPLANT CHILI RECIPE - (4.7/5)

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

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

VEGETARIAN CHILI

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

EGGPLANT CHILI

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.

VEGETARIAN CHILI WITH EGGPLANT

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