Vegetable Chili with Cheddar Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Vegetable chili with eggplant, peppers, onions, beans and seasoning.

    Main Ingredient:

    eggplant

    Category:  Soups

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min
    Cook Time: 1 hour(s) 5 min

    Source

    Susan and Richard Schmaltz

    Posted By:

    PlantingSeeds

    Posted On:

    September 23, 2021

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