vegetarian chili with corn and eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Directions
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
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
Serving Size:�9 1 cup servings
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
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