Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Roasted Eggplant Chili {Vegan}

A vegetable chilli, packed to the brim with garden vegetables. The roasted eggplant adds a ton of texture and volume-- no meat necessary! {Vegan}
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 246kcal
Author: Michelle Miller

Ingredients

  • 2 teaspoons olive oil
  • 5 cloves garlic minced
  • 1 medium onion minced
  • 1 (15) ounce can diced tomatoes
  • 1 (6) ounce can tomato paste
  • 3 cups water +1 vegetable bouillon cube (I recommend Rapunzel brand)
  • 1 tablespoon chili powder (I used a mild New Mexican chili powder)
  • 1 tablespoon sweet paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coriander
  • 1 1/2 cups celery cut into cubes
  • 3 bell peppers (I used 1 green, 1 red and 1 yellow)
  • 1 cup carrots diced
  • 1 ear corn sliced off the cob
  • 2 (15) ounce cans kidney beans
  • 1 large eggplant (1 tsp olive oil and a sprinkle of sea salt)
  • cayenne pepper and sea salt (optional seasonings, to taste)

Instructions

  • Add olive oil to a large pot, then saute the garlic and onions until soft and translucent.
  • Add the canned tomatoes, tomato paste, water and bouillon, and the spices through coriander. Let simmer for 20 minutes while preparing the other vegetables.
  • Add celery, bell peppers, carrots, and corn, and continue to simmer for another 20 minutes.
  • Peel and dice the eggplant. Place on a cookie sheet, and coat lightly with olive oil. Sprinkle with sea salt, and bake at 425 f (210 c) for 10 minutes.
  • Add the kidney beans and roasted eggplant to the chili. Simmer for another 10 minutes.
  • Taste, and season with additional salt or cayenne pepper, if needed.

Notes

I wait to add the cayenne until last because some chilli powders are spicer than others! Even the mild New Mexican chilli powder I use is quite spicy in quantity. I ended up using about ¼ teaspoon cayenne, because I enjoy a rather spicy chilli.
This recipe is quite versatile. Adapt with what veggies you have on hand. Also try a mixture of beans- kidney beans are my favorite.

Nutrition

Calories: 246kcal | Carbohydrates: 47g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 951mg | Potassium: 1345mg | Fiber: 16g | Sugar: 16g | Vitamin A: 7082IU | Vitamin C: 97mg | Calcium: 128mg | Iron: 5mg