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Vegetable Chili

Veggie.Lover's picture
Ingredients
  Eggplant 1 Large, cut into 1/2 inch cubes
  Salt To Taste
  Olive oil 4 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1 , sliced
  Canned peeled tomatoes 14 Ounce (425 Grams)
  Zucchini 2 , sliced
  Hot chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Fresh parsley sprig 4 , finely chopped
  Canned three bean mix 1 Pound (500 Grams)
  Freshly ground black pepper To Taste
Directions

1. Sprinkle eggplant with salt. Stand for 15-20 minutes. Rinse under cold, running water and pat dry with absorbent paper.
2. Heat 1 tablespoon oil in a large frying pan and cook eggplant (a) until just tender. Set aside.
3. Heat remaining oil in a large casserole dish. Add onion, garlic and green pepper (b) and cook until onion softens. Stir in tomatoes, zucchini (c), chili powder, cumin, parsley, beans (d), eggplant and pepper to taste. Cook until heated through.
4. Bake at 180°C/350°F/Gas 4 for 1 1/2 hours or until eggplant skin is tender and the casserole bubbling hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
90 Minutes
Cook Time: 
20 Minutes
Ready In: 
110 Minutes
Servings: 
4

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 372 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 816.5 mg34%

Total Carbohydrates 48 g15.9%

Dietary Fiber 14.1 g56.5%

Sugars 11.5 g

Protein 13 g26.4%

Vitamin A 29.2% Vitamin C 111%

Calcium 14.5% Iron 20%

*Based on a 2000 Calorie diet

Vegetable Chili Recipe