Smoky chipotle peppers and oven-roasted eggplant, zucchini, and red bell peppers give our vegetarian chili its robust, palate-pleasing flavor of the vegetable soup recipe. By roasting the vegetables and combining them with chipotle peppers, you will add a rich, smoky sweetness to this vegetarian chili. Hearty, spicy and sweet vegetarian chili easy appetizers that satisfies vegans.
Appetizer Recipes
Ingredients:
Vegetable-Oil Cooking Spray1 Red Bell Pepper, seeded and diced
1 small Eggplant, cubed
1 medium Onion, peeled and cut into eighths
2 medium Zucchini, cubed
1/2 teaspoon(s) Salt
1 tablespoon(s) Olive Oil
2 clove(s) Garlic, minced
1 pound(s) Button Mushrooms, cleaned and quartered
1 Bay Lea
f1 teaspoon(s) Chili Powder Dried Chipotle Pepper, stemmed and diced
1 can(s) (19-ounce) White Cannellini Beans, rinsed and drained
1 can(s) (14 1/2-ounce ) Low-Sodium Vegetable Broth
1 can(s) (14 1/2-ounce ) Low-Sodium Diced Tomatoes
2 tablespoon(s) Chopped Fresh Parsley Leaves
Directions:
Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.
Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
To serve: Stir in parsley and serve hot!
Ingredients:
Vegetable-Oil Cooking Spray1 Red Bell Pepper, seeded and diced
1 small Eggplant, cubed
1 medium Onion, peeled and cut into eighths
2 medium Zucchini, cubed
1/2 teaspoon(s) Salt
1 tablespoon(s) Olive Oil
2 clove(s) Garlic, minced
1 pound(s) Button Mushrooms, cleaned and quartered
1 Bay Lea
f1 teaspoon(s) Chili Powder Dried Chipotle Pepper, stemmed and diced
1 can(s) (19-ounce) White Cannellini Beans, rinsed and drained
1 can(s) (14 1/2-ounce ) Low-Sodium Vegetable Broth
1 can(s) (14 1/2-ounce ) Low-Sodium Diced Tomatoes
2 tablespoon(s) Chopped Fresh Parsley Leaves
Directions:
Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.
Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
To serve: Stir in parsley and serve hot!