SERVES 8
Packed with a variety of vegetables, this vegetarian chili is full of flavor. The eggplant disappears into the chili and gives it a satisfying texture. You can also modify the vegetables based on what your family likes and what’s in season. Ancho is a mild chili that adds flavor without much heat. If you can’t find ancho chili powder and decide to use generic chili powder, know that it can vary quite a bit in spice level depending on the brand, so start with much less, taste, and add more if desired. This is a great recipe to make in advance and eat throughout the week or freeze and use when busy. For an especially crowd-pleasing meal, pair it with our Mango Cornbread.
1 small eggplant (around 11 oz.)
1 medium zucchini (around 9 oz.)
⅓ cup olive oil, plus more as needed
1 medium onion
1 red bell pepper
3 cloves garlic
2 to 4 cups vegetable broth
Two 14.5-oz. cans chopped or crushed tomatoes with their juice
3 tablespoons ancho chili powder
1½ teaspoons ground cumin
1 teaspoon oregano
2 teaspoons sea salt or to taste
¼ teaspoon ground cinnamon
½ teaspoon smoked paprika
1 medium sweet potato (around 11 oz.) (optional)
Two 15-oz. cans beans of choice, such as kidney or black beans, drained
Optional toppings:
Chopped cilantro
Sliced avocado
Wedges of lime
Sour cream or plain yogurt
Grated cheese of choice
1. Cut the eggplant and the zucchini into cubes, around ½ inch in size or smaller if desired.
2. In a large, heavy-bottomed pot or a cast-iron Dutch oven, warm the olive oil over medium heat and add the eggplant and zucchini. Sauté them, stirring occasionally, until they become soft and lightly browned.
3. Put the onion and the bell pepper in the bowl of a food processor and chop them finely. (This can also be done by hand.) Add them to the pot with the eggplant and zucchini and allow to cook, stirring occasionally, until the onions become translucent. If needed, add a drizzle more olive oil to prevent sticking.
4. Mince the garlic (or press it using a garlic press) and add it to the pot, sautéing for a minute or so until fragrant but not allowing it to brown.
5. Add 2 cups of the broth along with the tomatoes and the spices. Stir well.
6. Add the sweet potato, if using, along with the beans.
7. Allow to simmer for about an hour or until the sweet potato is very tender.
8. Check the chili occasionally and add extra broth if it is looking too thick. If using sweet potato, you will probably need at least 3 cups broth total. Without the sweet potato, 2 cups broth may be sufficient.
9. Taste the chili for salt, adding more if needed, and serve along with any desired toppings.
NUTRITION FACTS PER SERVING: Calories 240 Total Fat 11g Protein 8g Total Carbohydrate 30g Dietary Fiber 10g Total Sugars 8g Added Sugars 0g