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Vegetable Chili with Cheddar
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Brief Description
Vegetable chili with eggplant, peppers, onions, beans and seasoning.
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Main Ingredient
eggplant
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Category: Soups
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Cuisine: American
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Prep Time: 90 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 23, 2021
Number of Servings:
Ingredients:
- 1 pounds - eggplant cut into 1/2 inch cubes
- 2 teaspoons - salt
- 1/4 cups - olive oil
- 3 cups - diced sweet peppers (red, green, orange, yellow)
- 2 cups - coarsely chopped onions
- 4 cloves - garlic minced
- - zucchini cut up into cubes
- 1 tablespoons - to 2 Tbsp chili powder
- 1 tablespoons - basil
- 1 tablespoons - oregano
- - cumin to taste
- 1 1/2 teaspoons - pepper
- 2 cans - 28 oz. each plum tomatoes
- 1 cans - 19 oz. red kidney beans drained
- 1 cans - 19 oz. chickpeas
- 4 cups - grated old cheddar cheese
- - dollops of guacamole or sour cream or both for serving with
Directions:
Sprinkle cubed eggplant with salt and let sit one hour to drain.
Heat olive oil in large heavy pot and add sweet peppers, onion, garlic and zucchini. Cook for 6 minutes.
Add chili powder, basil, oregano, cumin and pepper, and cook 3 more minutes.
Add plum tomatoes and simmer until vegetables are tender - about 30 minutes or so.
Add kidney beans and chickpeas; cook 15 minutes or until thickened.
Transfer chili to a shallow 2.5 Liter baking dish. Sprinkle grated cheese over top.
Broil until cheese melts and is golden brown. Serve with guacamole or sour cream or both.
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