vegetarian chili with corn and eggplant

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
1 small onion1/2 green pepper1 eggplant, peeled, cut into chunks1 can tomatoes, diced1 can tomatoes with jalapeno pepper1 can corn1 can kidney beans, drained1 can tomato paste12 oz. waterchili seasoning packet or spices in ingredients
Directions
Saute onion, pepper,and eggplant in juices from canned tomatoes and corn. Add canned veggies and seasoning. Cover and cook until eggplant is tender and chili is thickened.

Serving Size:�9 1 cup servings

Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 119.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 748.8 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 5.5 g

Member Reviews