Spicy Vegetarian Chili

Simply Recipes
Reviews(1)
8k
20
160
105

Ingredients

1 pound eggplant (cut into 1-inch cubes)
olive oil
2 yellow onion (chopped)
3 cloves garlic (minced)
2 zucchini (medium, chopped)
2 red bell pepper (large, cored, seeded, diced)
2 jalapeno chilies (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.)
28 ounces italian plum tomatoes (coarsely chopped, including liquid, or 2 pounds fresh plum tomatoes, peeled and chopped)
1 tablespoon ground cumin
2 tablespoons chili powder
2 tablespoons oregano (chopped fresh chopped, or 2 teaspoons dried)
1 teaspoon fennel seeds
1 1/2 cups white beans (cooked, 1 15-ounce can, drained and rinsed)
1 1/2 cups kidney beans (cooked, 1 15-ounce can, drained and rinsed)
1 lemon
3 tablespoons lemon juice
1 teaspoon sugar
1/3 cups chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
ground black pepper
salt
Read Directions

NutritionView more

160Calories
Sodium5%DV120mg
Fat5%DV3g
Protein16%DV8g
Carbs9%DV28g
Fiber32%DV8g

PER SERVING *

Calories160Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium120mg5%
Potassium900mg26%
Protein8g16%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber8g32%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.