Spicy Vegitarian Chili

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 163.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Spicy Vegitarian Chili calories by ingredient

Number of Servings: 10


    1 1-pound eggplant, cut into 1-inch cubes
    Olive oil
    2 yellow onions, chopped
    3 cloves garlic, minced
    2 medium zucchini, diced
    2 large red bell peppers, cored, seeded, diced
    1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
    1 28-ounce can Italian plum tomatoes
    1/2 cup red wine
    1-2 Tbsp chili powder
    1 Tbsp ground cumin
    2 Tbsp fresh chopped oregano or 2 teaspoons dried
    1 teaspoon fennel seeds
    1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
    1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
    Zest of one lemon
    3 Tbsp lemon juice
    1 teaspoon sugar
    1/3 cup chopped fresh cilantro
    Salt and freshly ground black pepper to taste


1 Preheat oven to 350°F. Place cubed eggplant into small, shallow roasting pan. Toss with 2 Tbsp olive oil. Cover with aluminum foil and bake for 30 minutes, stirring once. Remove from oven, set aside.

2 Heat 3 Tbsp olive oil on medium heat in a 5-6 quart Dutch oven. Add onions, cook for 4 minutes. Add garlic, cook for a minute more. Add zucchini, red bell peppers, and jalapeños. Cook 5 more minutes, stirring occasionally.

3 Coarsely chop the canned tomatoes, add to pot with their liquid. Add wine, cumin oregano, and fennel seeds. Add chili powder to desired heat. Gently stir in reserved eggplant, simmer for 20 minutes over low heat.

4 Add beans, lemon zest, lemon juice, sugar, and cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with low fat sour cream, grated 2% milk cheddar cheese, and chopped green onions.

Serves 10.

Number of Servings: 10

Recipe submitted by SparkPeople user CAMILLE_SEGER.

Member Ratings For This Recipe

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    I really like this chili....I'll be having it all week for lunch! - 3/21/10

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    Very Good
    I really liked this recipe - 3/24/09

  • no profile photo

    Very Good
    This was yummy. I didn't have red wine on hand so I used Riesling. - 1/2/09

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    This is a great recipe. It's easy to make and healthy too! I substituted black beans for white beans and didn't add the wine. The whole family loved it. It made alot more than 10 servings. - 8/1/08