Spicy Vegetarian Chili

Budget-Friendly Comfort Food
Budget-Friendly Comfort Food
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1 lb Eggplants cut into 1-inch cubes
5 tbsp Olive oil extra-virgin, divided
2 Yellow onions chopped
3 cloves Garlic minced
2 Zucchini medium, chopped
2 Red bell pepper large, cored, seeded, diced
1 Jalapeño pepper or 2, seeded, finely minced
1 (28-oz) can Plum tomato coarsely chopped, including liquid
1 tbsp Cumin ground
1-2 tbsp Chili powder
2 tsp Dried oregano or 2 tbsp fresh
1 tsp Fennel seeds
1½ cups Kidney beans cooked, drained and rinsed
1½ cups White beans cooked, drained and rinsed
Zest of 1 Lemon
3 tbsp Lemon juice
1 tsp Coconut sugar or brown
⅓ cup Cilantro fresh, chopped, or parsley
Kosher Salt to taste
Black pepper freshly ground, to taste

Nutritional information


Spicy Vegetarian Chili


This Spicy Vegetarian Chili is the best choice for a cozy comfort dinner yet healthy. There isn’t any meat in this spicy chili, but you won’t miss it. It is made with two kinds of beans, eggplants, bell peppers, onions, tomatoes, zucchini, and jalapeños, of course. This chili is perfectly spiced, hearty and thick, and easy to make. You may vary the amount of jalapeños to suit your taste. The weight loss recipe season is officially here, at least for those of us who are using the month as a cleanse. And this vegetarian chili hits the spot perfectly.

Feel free to choose garnishes of your choice, you might want to use vegan cheese or dairy-free yogurt and sour cream, or avocado to keep this recipe vegan.

To make the Spicy Vegetarian Chili, you will need the following ingredients:

Ingridiens for Spicy Vegetarian Chili

Steps to make Spicy Vegetarian Chili


Roast eggplant


Preheat the oven to 350 °F. In a roasting pan, place 1 pound cubed eggplant and brush with 2 tablespoons olive oil. Cover with foil and roast for 30 minutes, stirring once halfway through cooking.


Sauté onions and garlic


Meanwhile, in a large Dutch oven on medium heat, heat 3 tablespoons olive oil and add 2 chopped onions. Cook, stirring, until soft and translucent for 4 minutes. Add 3 cloves minced garlic and cook for 1 more minute.


Add red bell peppers, zucchini, and jalapeños


Add 2 diced red bell peppers, 2 chopped zucchini, and 1 or 2 jalapeños and cook for 5 minutes, stirring occasionally.


Add tomatoes, spices, and roasted eggplant


Add 1 28-oz can plum tomatoes along with the juices from the can, 1 tablespoon ground cumin, 1-2 tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon fennel seeds and stir in roasted eggplant. Bring to a simmer and cook on low for 20 minutes.


Add beans, lemon zest and juice, cilantro, salt, and pepper


Add 1½ cups each of cooked kidney and white beans, zest of 1 lemon, 3 tablespoons lemon juice, 1 teaspoon coconut sugar, ⅓ cup chopped fresh cilantro or parsley. Season with salt and freshly ground black pepper to taste and simmer for 5 more minutes.



Serve hot with garnishes of your choice.

This easy Spicy Vegetarian Chili is made with simple ingredients that you might already have in your pantry. Try this recipe soon and please come back to leave a comment. We really appreciate it!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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