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Hug your Dad for me! My husband and I are doing vegan cooking about 90% of the time after I had a cardiac event resulting in a stent, so these vegetarian recipes are much appreciated. It’s raining here again in San Diego, so this is the perfect day for a good bowl of chili. This is absolutely delicious!! I made a couple of minor changes since I didn’t want to go out to the store. Used portabella mushrooms instead of eggplant; added 1/2 T smoked paprika; a can of black beans; and I subbed some chipotle pepper (just the thick liquid from the jar) since I can’t do jalapenos. My throat literally closes up when I try to dice them. I’ve been tasting for the last 1/2 hour and can’t wait to have this for dinner with some crusty French bread. Thank you for another wonderful recipe!
Wow, this is almost exactly the same recipe that I have been making for 25 years from the Parade Magazine in the Sunday paper! My copy is taped together so it’s nice to be able to bookmark it in my tablet. The only thing missing is the 1/2 cup dry red wine added after tomatoes.
Thanks Elise for the eggplant tip. I do make a veggie chili almost the same, not quite as spicy. I also add black beans and mushrooms. Roasting the eggplant and adding later prevents mushy eggplant
Any substitute for beans, lentils? I happen to love veggies, except beans… Thanks!
Hi Jelena, Lentils might work. I haven’t tried subbing the beans with them though. If you do, please let us know how it turns out for you!
I don’t know who would make chili without beans. Thinking it would be called something else. Maybe lentil soup ?
I made this chili for New Year’s Day to eat during the football game. I cooked it on the stove and placed in crock pot to keep warm. I used white and black beans instead of kidney. It was a great hit! You know it is popular when folks want the recipe.
This looks really delicious. Is there a crockpot version of this recipe?
this was amazing! My “I hate beans and love all meats” husband had some right before I added the beans, our 15 month old daughter couldn’t get enough, and this vegetarian was in love! I cannot wait to make this again and even trick some of my “healthy food/food without meat is gross” family into loving this at the next big family meal. :) Thank you!
This is sort of a chili-flavored ratatouille — with beans — and it’s delicious. I added crimini mushrooms cut into a small dice to give a more earthy flavor and meatier texture. I roasted the eggplant in a loose aluminum foil envelope so cleanup was quick (dusted the eggplant with thyme before roasting). Timing is perfect , as the eggplant is ready just when you’re ready to add it to the pot. Taste before adding the sugar– you may not need it. Dried and fresh oregano are so different they might as well be different herbs. To my taste this is definitely a dried oregano dish. As someone mentioned, it will look nothing like that staged photo, but it is bright and appetizing nonetheless. I think it would be good with butternut squash added, or with a good balsamic substituted for the lemon juice.
I love this recipe, and unlike most recipes I find online, it doesn’t have to be doctored to work – it’s perfect the way it is. I’ve been making this chili three or four times each winter for the past couple of years, and it never fails to make my dinner guests very, very happy. My single alteration: I roast the eggplant with chopped fresh rosemary, mostly because I like the smell. :)
I love this, and have made it twice this winter. I wanted more a soup so added a couple cans of water along with the tomatoes. I also omitted the eggplant (that was just pure laziness on my part!), and used black rather than white beans. Turns out terrific, with the perfect amount of spice.
Elise need make no apologies for calling this delicious “meaty” dish chili! I made it last night and could not stop eating it! It is simply delicious! The lemon juice and cilantro at the end make the veggies bright and fresh and the chili powder, cumin and fennel bring smoky depth. This is comfort food at it’s best without the guilt. I toasted the spices in the dry pot before starting the oil for the onions and I added some spicy salsa and Siracha at the end because I failed to make it spicy enough. Next time, I will have extra jalapenos and chili powder available. I HIGHLY recommend this recipe.
I love looking at vegetarian chili ideas and experimenting with my own “recipe”. The lemon zest is an interesting touch that gives it a nice zip. I also hadn’t tried using eggplant in a while- roasting it is a great idea. I find that adding a few dabs of liquid smoke give it nice depth (it will smell strongly of the flavor at first, but don’t worry as it mellows out quickly). I also prefer using canned chipotle chilies- you can avoid the hassle of chopping fresh jalapenos and add even more smoky flavoring. Sometimes I add just a touch of curry powder or turmeric to keep things interesting. Experimenting and using what is available makes veggie chili so much fun to make!
I have made this recipe many times, and just LOVE it! Great healthy break from meat. Even the kids enjoy it. Thanks Elise!
I’d like to make this recipe, but do not have a Dutch oven. Will this affect the dish greatly?
Hi Dasha, just use a large pot. ~Elise
I made this chili for a party and it was gone so fast I barely had a chance to take a bite. It was wonderful! I don’t care what those Texans say, as a vegetable fanatic, I think this chili is the best. I’m thinking of making it tonight but adding some black beans and maybe a little bit more spice.
I highly recommend this chili recipe. It is an excellent alternative for those like my wife and daughter who, while not vegetarians, don’t like a lot of red meat. I loved it myself, but I am always up for a big pot of meaty chili like the Chili Con Carne on this blog.
I made your veg chilli at home for a mexican night with family. It was lovely. Dont have an oven – so grilled the veggies on my gas stove top. I particularly like the hot, warm and slight sweet taste of the dish.
Another wonderful recipe and I am So grateful ! We made last night ( we are catholics and even though it is not mandatory any more we don’t eat meat on fridays) My brand new daughter- in -law loved it and I served it with homemade soda bread bread followed by my own sour cherry pie. Thank-you to Elise and family !
Hidden in the remnants of our summer vegetable garden was an impressive end-of-the-season pile of peppers, eggplant and tomatoes. My husband gleaned most of the ingredients for this recipe from the backyard, roasted the eggplant, then tossed everything but the beans into the crockpot for the day. This chili felt like the perfect way to say goodbye & thank you to our productive little garden for the season.
I’m a cornbread-loving vegetarian and chili is one of my mainstays. I make various versions of this recipe, varying my veggies depending on what I have. Cocoa and cinnamon make good additions. And I highly recommend making your own chili powder with Mexican oregano. I really like Mark Bittman’s chili powder recipe. It’s the business!