This thick and hearty dish is great anytime. Whether it keeps you warm through the winter or you enjoy it on a dog (or a veggie dog) in the summer, it is sure to satisfy. With this dish, most of the work is in the prep. It’s a good one to start early and let simmer on the back burner until you’re ready to serve.
For this recipe you will need-
- 1 eggplant, chopped into 1/2 inch pieces
- 1 large sweet potato, chopped into 1/2 inch pieces
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 3 large cloves of garlic, minced
- 1 scotch bonnet (optional if you don’t like spice), diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can crushed tomatoes with tomato paste added
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 1-2 teaspoons crushed red pepper (depending on your personal spice level)
- 1 tablespoon cumin
- 1 tablespoon onion powder
- cheddar cheese
- green onion
- plain Greek yogurt
Yield: ~10-12 servings
*Stefenism: Seasoning at different levels of the cooking process provides depth to the dish’s flavor compared to seasoning all at once*
Step 1: Roasted Eggplant and Sweet Potato (Prep 10 min, Cook 25-30 min)
Preheat oven to 450°F.
Dice your eggplant and sweet potato into similar bite sized pieces. I prefer mine in 1/2 inch cubes.
Once diced, toss in bowl with 1 tablespoon of the olive oil, 1 tablespoon of chili powder, and 1 teaspoon of the following: garlic powder, onion powder, black pepper, and cumin.
Spread evenly on a sheet trey and bake in the oven for 25-30 minutes, stirring once about half way through.
*Stefenism: You don’t need to fully cook them here, as they will cook more in the pot with the rest of the ingredients; rather the goal is to build some additional flavor and texture through the roasting process*
While the eggplant and sweet potato are roasting, you should begin prepping your other ingredients and cooking the chili.
Step 2: Vegetarian Chili (Prep 20 min, Cook 40 min)
Add the onion (about 1/2 of a medium sized onion), garlic, and Scotch Bonnet to a large pot and heat over medium low heat with the remaining tablespoon of olive oil. Let that mixture sweat for 1-2 minutes.
Next add a tablespoon of chili powder, and a teaspoon of the following: salt, crushed red pepper (add the remaining teaspoon if you like spice), garlic powder, onion powder, cumin, and black pepper. Cook an additional 3 minutes.
While that is cooking; dice the bell peppers and open the tomatoes and beans.
After the garlic, onion, Scotch Bonnet mixture has cooked for 5 minutes total, add the bell peppers and cook until soft, about 5 more min.
Add the can of crushed tomatoes and any remaining spices. Cook for 5 more minutes.
*Stefenism: If you want a thinner chili, fill the crushed tomato can halfway with water or veggie stock, and add that liquid to the pot*
Add in the beans, roasted eggplant and sweet potato mixture, and frozen corn. Cover and simmer on medium-low heat for 25-30 minutes or until ready to serve.
*Stefenism: You can serve right away or continue to cook low and slow up to 6 hours. Cooking longer will result in a more complex depth of flavor. Cooking for too long can jeopardize the texture*
For service I like to top with a sharp cheddar cheese, chopped green onion, and a dollop of plain Greek yogurt.