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    You are in: Home / Recipes / Vegetable Chili Recipe
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    Vegetable Chili

    Vegetable Chili. Photo by PanNan

    1/1 Photo of Vegetable Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    elisabeth the only one's Note:

    This is a hearty and flavorful soup that is good on its own or spooned over cooked rice or baked potatoes for a more substantial meal.

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    Units: US | Metric


    1. 1
      Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
    2. 2
      Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
    3. 3
      Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
    4. 4
      Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
    5. 5
      Ladle into warmed bowls and top with scallions and cheese.

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    Ratings & Reviews:

    • on September 27, 2009


      This recipe is a filling vegetable stew (not really enough liquid to call it a soup), and the combination of vegetables is lovely. For my taste, I think it needs a little more seasoning - I would add a little more chili powder and some cayenne for a kick. I tried it on it's own, but I think I'll serve the leftovers over rice for a substantial meal. A great way to use up those veggies in the fridge. Made for PAC Fall 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Chili

    Serving Size: 1 (514 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 281.4
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 5.4 g
    Cholesterol 23.7 mg
    Sodium 438.5 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 12.0 g
    Sugars 12.5 g
    Protein 14.3 g

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