vegetarian chili with corn and eggplant

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of vegetarian chili with corn and eggplant calories by ingredient
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Number of Servings: 9


    1 small onion
    1/2 green pepper
    1 eggplant, peeled, cut into chunks
    1 can tomatoes, diced
    1 can tomatoes with jalapeno pepper
    1 can corn
    1 can kidney beans, drained
    1 can tomato paste
    12 oz. water
    chili 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

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