Staying warm and cozy with this hearty Vegetable Chili topped with creamy avocado
Savory and crowd-pleasing!
It is freeeezing here right now. We woke to -3 degrees F and -16 degrees F with the wind chill and the only thing I wanted to cook today was a big warming soup!
This Vegetable Chili adapted from the Silver PalateGood Times Cookbook is a long time favorite. It’s packed with goodness, perfectly seasoned a total crowd pleaser.
It has lots of veggies- eggplant, onions, tomatoes, green peppers, two types of beans — dark kidney beans and chickpeas, and lots of fresh and dried spices including chili powder, cumin, oregano, basil, pepper, salt, fennel seeds, fresh italian parsley, fresh dill and fresh lemon juice.
Serve as is or top with avocado, sour cream, cheese, scallions or even jalapeños if you want some extra kick. Sometimes we serve it over brown rice as well if we want something extra hearty.
It does require a fair amount of chopping so it’s not a come home from work and whip up type of meal…. but it makes a really large quantity so you can enjoy it today and then freeze it for one or two other days. We usually have enough for 3 meals.
A long time favorite, this hearty vegetarian chili is packed with goodness and a total crowd pleaser. It's loaded with veggies, beans and fresh & dried spices, and perfectly seasoned. Recipe adapted from The Silver Palate. Serve as is or with rice and any combination of toppings -- avocado, cheese, sour cream or jalapeño for some extra kick.
Author: Healthy Gluten-Free Family
Recipe type: Soups, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
2 medium eggplant, unpeeled, cut into 1 inch cubes
1 tsp kosher salt
½ cup olive oil, divided
2 medium yellow onions, cut into ¼ inch pieces
4 cloves garlic, minced
2 large green or yellow bell peppers, cored, seeded and cut into ¼ inch pieces
2 14.5 oz cans diced tomatoes
1½ lb fresh, ripe plum tomatoes, cut into 1 inch cubes
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon fennel seeds
½ cup fresh parsley, chopped (more for garnish if desired)
1 15 oz can dark red kidney beans, rinsed and drained
1 15.5 oz can chickpeas, rinsed and drained
½ cup fresh dill, chopped
2 tablespoons fresh lemon juice
Place eggplant in a colander and sprinkle with salt. Let stand for 30 minutes while you prep the other ingredients.
In a large skillet, heat ¼ cup olive oil over medium heat. Add eggplant and saute until tender. Add more oil of necessary. Remove eggplant and place in a Dutch Oven or extra large sauce pan.
Using the same skillet, heat remaining ¼ cup olive oil and saute onions, garlic and peppers until just soft, about 10 minutes. Add to the Dutch Oven or extra large sauce pan with the eggplant. (can add any oil in the saute pan as well)
Heat the Dutch Oven over low heat and add canned tomatoes with liquid, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered for 30 minutes, stirring frequently.
Stir in kidney beans, chickpeas, dill and lemon juice. Cook another 15 minutes.
Stir well, taste and adjust seasonings if desired.
Serve warm as is or with any combination of the following: brown rice, shredded cheese, avocado, sour cream and jalapeños.
Freezes well. Store in air tight glass containers, leaving some room at the top as soup expands when it freezes.