Real Recipes From Real Home Cooks ®

veggie chili

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones.

(1 rating)
yield 4 to 6 Servings
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For veggie chili

  • 3/4 c
    frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
  • 3 Tbsp
    extra virgin olive oil, divided
  • 1 md
    eggplant, peeled and diced (about 3 cups)
  • 4 clove
    garlic, finely chopped
  • 1 md
    white onion, peeled and chopped
  • 1/2
    jalapeño pepper, minced, more or less to taste
  • 1 Tbsp
    ground cumin
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    ground coriander
  • 1 tsp
    smoked or regular paprika
  • 1/2 tsp
    chili powder
  • 2 can
    (15 oz)no-salt-added black beans, rinsed and drained
  • sea salt and black pepper (to taste)
  • 1 can
    (14.5 oz) fire roasted or regular diced tomatoes, with juices
  • 1 c
    gluten-free vegetable broth
  • 1 Tbsp
    fresh lime juice
  • 2 Tbsp
    dairy-free semi-sweet chocolate chips

How To Make veggie chili

  • 1
    In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
  • 2
    In a large saucepan, heat remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.
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