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Vegetable Chili

Vegetable Chili Recipe

  • 1 medium-size eggplant, unpeeled, cut into ½-inch cubes
  • 1 tablespoon coarse kosher salt
  • ¾ cup (or as needed) best-quality olive oil
  • 2 medium-size yellow onions, cut into ¼ -inch dice
  • 4 cloves garlic, finely chopped
  • 2 large green bell peppers, cored, seeded, and cut into ¼-inch dice
  • 1 can (35 ounces) Italian plum tomatoes
  • 1½ pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon fennel seeds
  • ½ cup chopped fresh Italian parsley
  • 1 cup canned dark red kidney beans, drained
  • 1 cup canned chick-peas (garbanzos), drained
  • ½ cup chopped fresh dill
  • 2 tablespoons fresh lemon juice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 303kcal (15%)
Total Fat 22g (34%)
Saturated Fat 3g (15%)
Cholesterol 0mg (0%)
Total Carbohydrate 26g
Dietary Fiber 8g
Sugars 9g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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