Cooking for a Cause: Vegetarian Chili

Servings: 6

Cooking Time: 1.5 hours

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  • 1/2 cubed fresh eggplant
  • 1 diced onion
  • 1 1/2 minced garlic cloves
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 green zucchini
  • 1 minced jalapeño pepper
  • 14 oz. canned crushed tomatoes
  • 1/2 tbsp. dark chili powder
  • 1 tsp. dried oregano
  • 7 1/2 oz. canned kidney beans
  • 7 1/2 oz. canned cannellini beans
  • 1/2 tsp. fresh lemon juice
  • 1/8 cup chopped cilantro
  • *Olive oil, as needed


  • Roast the cubed eggplant. Preheat the oven to 350°F (175°C). Scatter eggplant cubes in a shallow roasting pan and slather with 2 tbsp. olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
  • Sauté the diced onion and minced garlic while the eggplant is roasting, and start with the rest of the vegetables. In a large (5-6 qt.) thick-bottomed Dutch oven, heat 3 tbsp. olive oil over medium heat. Add the onion and cook until translucent, about 4 minutes.
  • Add the red and green peppers, zucchini, and jalapeño chili pepper. Cook for about 5 minutes, stirring occasionally.
  • Add the tomatoes to the pot, along with any liquid that may have been in the can. Add oregano and cumin, as well as chili powder to desired heat. Stir in the eggplant cubes (carefully, as to not break them up), and simmer for 20 minutes over low heat.
  • Add the beans, lemon, cilantro, salt and pepper. Simmer for 5 minutes.
  • Serve with garnishes, like sour cream, grated cheddar cheese, avocado and chopped green onions.
  • Enjoy!