Hearty Vegetable Chili Recipe

Looking for an easy Hearty Vegetable Chili recipe? Learn how to make Hearty Vegetable Chili using healthy ingredients.


Submitted by fitlersquare

Makes 16 servings



Hearty ad flavorful vege chili. Great over rice with a side of hot, fresh corn bread!

Recipe Ingredients for Hearty Vegetable Chili

2 tablespoons olive oil
2 eggplant, medium (1.5 pounds), peeled and sliced 1" thick
1 1/4 cups onion , chopped
1 cup green pepper, chopped
1 cup celery, chopped
3 cloves garlic, crushed and peeled
29 ounces tomatoes, diced
40 oz. red kidney beans
29 ounces crushed tomatoes
1 pound tofu, firm
2 tablespoons The Original Pizza Peppers Crushed Chile Flakes
1 tablespoon salt
1 tablespoons cumin, ground
1 tablespoon canned green chili peppers
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons worchestershire sauce

Recipe Directions for Hearty Vegetable Chili

  1. Peel and slice eggplants, salt each side and place on 2 layers paper towels on cooking rack. Cover with 2 layers paper towels and weight evenly (I place a cutting board on top and put a heavy pot on it). Set aside for 20 - 30 minutes.

  2. Drain tofu and wrap block in 2- 3 layers of paper towels to draw out excess moisture (this allows the tofu to absorb more of the tomato and chili flavors)

  3. Pre-heat oven to 400 degrees

  4. Prep all other veges, open cans, measure ingredients

  5. Pour 1 tablespoon oil on rimmed baking sheet and place in oven for 3- 4 minutes.

  6. Wipe salt off eggplant and cut slices into 1" pieces.

  7. Remove pan from oven and quickly tilt pan so oil coats entire surface. Put eggplant cubes on pan in a single layer and return to the oven. Reduce temperature to 350. Set timer for 15 minutes.

  8. In 5 quart dutch oven heat 1 tablespoon oil over medium high heat for 2 - 3 minutes. When hot add onion, carrot and celery, stir to coat and reduce heat to medium. Saute (do not allow to brown) 5 - 7 minutes until celery is tender and onions are becoming translucent. Push veges aside and add crushed garlic to center of pot to cook for 30 - 60 seconds, just until is becomes fragrant. Push vegetables back over garlic and continue to cook 4 - 5 minutes

  9. By this time, timer should go off. Remove pan from oven and turn / stir eggplant cubes. You may need a metal spatula to do this without losing the caramelized surface that was in contact with the pan. Return to over and roast another 10 - 12 minutes

  10. Add all other ingredients (tomatoes, beans, spices, corn) to sauteed vegetables. Remove tofu from paper towels and crumble into the pot with everything else. When timer goes off or eggplant seems done (cubes will be much smaller than when you first put them in), add them to the mixture. Once chili reaches a simmer either partially over and stir occasionally for 20 minutes OR cover tightly and place in oven, reducing heat to 300. Remove after 30 minutes. If you can resist, this is even better the next day after it has cooled and been re-heated.

Categories

Vegetarian

Nutrition Facts
Serving Size 288.2g
Amount Per Serving
Calories
328
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
586mg
24%
Potassium
1317mg
38%
Total Carbohydrates
55.6g
19%
Dietary Fiber
15.8g
63%
Sugars
8.4g
Protein
20.9g
Vitamin A 28% Vitamin C 34%
Calcium 16% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in potassium
  • High in vitamin C
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