Rich and Hearty Vegetarian Chili

Vegetarian Chili Fresh and Fit

Chili is a mainstay in my house during the cooler months because it can be made in large batches and reheated throughout the week. Today’s recipe is a vegetarian chili that sticks to the ribs and comforts after a long day of work or being outside on a crisp fall day. This chili gets its heartiness from meaty eggplant and mushrooms with a rich, creamy tomato broth. It is a perfect meatless Monday recipe.

Rich and Hearty Vegetarian Chili

Rich and Hearty Vegetarian Chili


  • 1 can Pinto beans
  • 3 cans Fire roasted tomatoes
  • 1 Onion, finely chopped
  • 2 Carrots, diced
  • 1 Zucchini, diced
  • 1 small eggplant, diced
  • 1 c sliced mushrooms
  • 4 tbsp olive oil
  • 1/2 c half n' half
  • 1 4oz can of hatched green chiles
  • 1 tbsp Garlic, minced
  • 1 tsp Onion powder
  • 2 tbsp Cumin
  • 2 tbsp Chili powder
  • 1 tbsp Paprika
  • 1 handful Cilantro, chopped


  1. In a large Dutch oven, sauté carrot and onion in four tbsp olive oil. Cover and cook 7 minutes.
  2. Add zucchini, mushrooms, eggplant and garlic, sauté 5 minutes longer.
  3. Add beans, tomatoes, chiles and seasonings. Bring to a simmer and cook 25 minutes.
  4. Stir in half and half.
  5. Serve with cilantro.
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