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The BEST Vegetarian Chili
The best vegetarian chili recipe is loaded with veggies instead of fake meat, and is perfect for a cold winter night.
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Prep Time
1
hour
hr
Servings
6
Calories
196
kcal
Ingredients
1x
2x
3x
1
cup
corn kernels
3
tablespoons
olive oil
1
small onion
diced
1-2
jalapeños
minced
4
cloves
garlic
minced
1
medium eggplant
diced
1
tablespoon
chili powder
1
tablespoon
cumin
1
teaspoon
oregano
1
teaspoon
smoked paprika
1 14-
oz
can fire roasted diced tomatoes
drained
1 14-
ounce
can black beans
drained
1/2
teaspoon
cinnamon
1
teaspoon
cocoa powder
Juice of 1 lime
Toppings: shredded cheese
diced green onions, sour cream, tortilla chips, avocado
Instructions
Heat a skillet over medium heat. Add the corn kernels and cook, stirring every few minutes, until blackened. Remove from pan and set aside.
In a Dutch oven or deep pot, heat the oil over medium heat. Add the onions, and peppers, and cook until softened.
Add the garlic and eggplant and cook until eggplant is very soft and tender, about 10 minutes.
Add the spices, stir and cook for a minute.
Add the tomatoes, beans, and 1 cup water. Bring to a simmer.
Simmer for 20-30 minutes, until thickened. Add the cinnamon and cocoa powder. Stir and add the lime juice.
Simmer for 4-5 more minutes.
Serve topped with toppings of your choice.
Nutrition
Calories:
196
kcal
Carbohydrates:
27
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Sodium:
456
mg
Potassium:
656
mg
Fiber:
10
g
Sugar:
7
g
Vitamin A:
695
IU
Vitamin C:
13
mg
Calcium:
84
mg
Iron:
4
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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