Dinner

Vegetarian Eggplant Chili is for Dinner.

Vegetarian Eggplant Chili takes 30 minutes to prepare.

Vegetarian Eggplant Chili takes 70 minutes to cook.

Vegetarian Eggplant Chili makes 8 servings.

The ingredients for Vegetarian Eggplant Chili are:

1 Eggplant

2 TBS light olive oil

2 medium sized onions, chopped

3 cloves garlic, minced

2 medium sized zucchini, diced

2 large red bell peppers, diced

1 jalapeno pepper seeded and finely minced (optional)

1 can (28 oz.) Italian plum tomatoes

5 large plum tomatoes, diced

½ cup dry red wine

2 TBS chili powder

1 TBS ground cumin

2 tsp. dried oregano

1 tsp. fennel seeds

1 can white beans

1 can red kidney beans

1 can garbanzo beans

grated zest and juice of 1 large lemon

1/3 cup chopped fresh cilantro

black pepper to taste

Here is how you make Vegetarian Eggplant Chili:

Preheat oven to 350 degrees.Cut Eggplant into 1 inch chunks and place in a small, shallow roasting pan. Toss with 1 TBS olive oil. Cover with Aluminum foil and bake for 30 minutes, stirring once. Reserve. Heat remaining oil in a casserole. Add onions and garlic-cook for 5 minutes.Add zucchini, red peppers, and jalapenos-cook for 5 minutes stirring once. Coarsely chop the canned tomatoes-add to casserole with their liquid.Add fresh tomatoes, wine, chili powder, cumin, oregano, and fennel.Gently stir in reserved eggplant and simmer 20 minutes over low heat. Add remaining ingredients-stir.Simmer 5 minutes. Number of Servings: 8Recipe submitted by SparkPeople user LYNNWAT.

The nutritional information for Vegetarian Eggplant Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.3

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 394.2 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 12.0 g
• Protein: 10.9 g