A straight-up great chili, chunky and flavorful. You won’t miss the meat, and your kids won’t notice the eggplant. Adapted from The New Basics Cookbook by Julee Russo and Sheila Lukins.
- 4-6 tablespoons olive oil
- 1 large or 2 medium onions, 1/4″ dice
- 4 cloves garlic, chopped
- 1 red bell pepper, 1/2″ dice
- 1 yellow bell pepper, 1/2″ dice
- 2-3 zucchini, 1/2″ dice
- 1 eggplant, cut into 1/2″ cubes
- 1 tablespoon kosher salt (or 2 teaspoons table salt)
- 1 teaspoon black pepper
- 3 tablespoons good quality chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 28-ounce can diced tomatoes
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can cannellini (white kidney) beans, rinsed
- 1 4-ounce can diced green chiles
- 2 cups fresh or frozen corn kernels
- 2 tablespoons lemon juice or balsamic vinegar
Herbs (any, all or none)
- 1/2 cup flat leaf parsley
- 1/2 cup fresh basil
- 1/2 cup fresh dill
Toppings (any or all)
- Sour cream or greek yogurt
- Monterey Jack or cheddar cheese, grated
- Avocado, cubed or sliced
- Scallions, sliced thin
- Heat 4 tablespoons (1/4 c) olive oil in large Dutch oven or soup pot. Add onions, garlic, and bell peppers. Saute for a few minutes to soften.
- Add diced zucchini to pot. Saute for a few minutes to soften.
- Add cubed eggplant and stir. If eggplant sticks to pan, add an additional 2 tablespoons of olive oil to pan. Saute a few minutes until eggplant is soft (it will cook down quite a bit).
- Add salt, pepper and spices. Stir.
- Add diced green chiles, beans, canned tomatoes and 1 cup water. Cook over low heat for 30 minutes, stirring occasionally.
- Add more water to loosen chili consistency to taste (1/2 cup to 1 cup).
- Add corn and herbs (if using). Cook for another few minutes to heat corn.
- Add lemon juice or balsamic vinegar. Adjust seasonings to taste.
- Serve hot garnished with cheese, sour cream, avocado and/or scallions. Serves 8.
- This is a great dish to make ahead, as it tastes just as good or better the next day.
- Substitute 3 cups cooked beans for canned. Or try any combination of beans (black, kidney, cannellini, garbanzo).
- The amount of heat will depend on your chili powder. Add additional crushed red pepper or a dash of cayenne if you like it spicier.
- Tortilla chips or cornbread make classic accompaniments.
Here’s a link back to the post and pictures: Veggie chili.