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Vegetable Chili

Vegetable Chili

Ingredients

  • 1 large eggplant, cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 red bell peppers, chopped
  • 2 zucchini, diced
  • 1 jalapeno pepper, minced
  • One 10-ounce can stewed tomatoes
  • 3 fresh tomatoes, chopped
  • 1/2 cup red wine
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • One 16-ounce can kidney beans
  • One 16-ounce can white beans

Instructions

Preheat oven to 350 degrees. Put eggplant in a small shallow baking pan sprayed lightly with vegetable oil cooking spray and toss with one tablespoon olive oil. Cover with foil and bake 30 minutes, stirring once. Meanwhile, heat remaining tablespoon oil in large pot. Add onions and garlic and cook 5 minutes. Add next 3 ingredients. Cook 5 minutes. Add next 6 ingredients. Cook 10 minutes. Add cooked eggplant and beans. Cook 20 minutes on simmer. The vegetables can be chopped the night before and stored in air-tight containers to save time. Can be garnished with grated cheese, chopped green onions, chopped parsley, light sour cream, or chopped cilantro.

Recipe Info

Views 52
Date November 16, 2008
Categories
Vegetarian Soups and Sauces