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}
Servings: 6 people
Calories: 246kcal
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 vegetable broth or sub chicken broth
- 2 tablespoons chili powder (I used a mild New Mexican chili powder)
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- pinch cayenne pepper to taste
- 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)
Instructions
- Add olive oil to a large pot, then saute the garlic and onions until soft and translucent.
- Add the canned tomatoes, tomato paste, vegetable broth, 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.
- Preheat the oven to 425º F. Peel and dice the eggplant. Place eggplant on a cookie sheet, and coat lightly with olive oil and season with sea salt. Roast the eggplant 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
How to Store Leftover Eggplant Chili
Once the chili has cooled to room temperature, pack it in airtight containers and refrigerate for up to 5 days. Reheat chili in a small saucepan, adding a little water or vegetable broth to thin it out.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