Vegetarian Chili with Summer Vegetables

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 24 G., saturated fats 3 G., proteins 19 G., carbohydrates 51 G., fiber 13 G., cholesterol 0 mg, sodium 1417 mg, sugar 20 G.

This vegetarian chili is made with eggplant, tomatoes, corn, and beans. For an even more filling meal, add shredded tofu, which makes a great substitute for ground meat. The only fresh ingredients you'll need are eggplant, onion, and garlic. The remaining ingredients can be found in the pantry or freezer, and your chili will be ready in just half an hour. Serve each serving with traditional chili toppings: avocado, grated cheese, herbs, or tortilla chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tbsp. l. olive oil
1 onion, diced
1 small eggplant, cut into pieces
3 cloves garlic, finely chopped
4 tsp chili powder
1 tsp ground cumin
1 can (800 g) canned chopped fire-roasted tomatoes
1 can (450 g) kidney beans in mild chili sauce
1 block (400 g) firm tofu, patted dry
1.5 cups frozen fire-roasted corn kernels
Sliced avocado, mixed shredded Mexican cheeses, chopped fresh cilantro, and corn chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Kidney beans, eggplants, fried tomatoes, corn, tofu, chili seasoning, Avocado

Cooking the dish according to the recipe:

In a large, wide saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion, eggplant, a large pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are lightly browned and beginning to soften, about 6 minutes. Add another 1 tablespoon of olive oil, the garlic, chili powder, and cumin, and cook, stirring, until the spices are toasted, about 1 minute.
Add 2 cups water, tomatoes, beans, 3/4 cup salt, and some freshly ground black pepper. Cover and bring to a boil, then remove the lid and reduce the heat; simmer until the liquid thickens slightly, about 15 minutes.

Meanwhile, grate the tofu coarsely onto a clean kitchen towel (not terrycloth). Gather the edges of the towel and squeeze out all the liquid. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out in an even layer; cook, stirring once or twice, until golden brown and crispy, 4 to 5 minutes. Season with salt and pepper to taste.
Add the tofu and corn to the chili and heat for 5 minutes. Season with salt and pepper to taste. Thin the chili with water if necessary.
Divide the chili among deep bowls. Top with avocado, cheese, cilantro, and corn chips.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Soups / Thick soups and stews / Vegetable soups / / Food Network - recipes / Mexican cuisine