Vegetable Chili

Contributed By: Terry Borden


Makes 13 Servings � Serving Size: 1 cup
5 1/2 cups eggplant, peeled, small dice (about 1 1/2 lb eggplant)
2 tbsp extra virgin olive oil
8 oz onion, small diced
2 tbsp fresh garlic, chopped
3 cups zucchini, small diced
46 oz vegetable juice
3 tbsp chili seasoning mix or other sugar-free brand
2 cups cooked green beans � 1 in cut, al dente
8 oz cooked lima beans
Hot sauce (to taste)


In a hot pre-heated dry non-stick saut� pan, add 1 1/2 cups of diced eggplant and saut� until golden and tender. Remove and set aside. In large cook pot, saut� onions in canola oil until transparent.
Add garlic, saut� 2 minutes and add zucchini and saut� until just tender - al dente. Now add all remaining ingredients; 4 remaining cups of eggplant, vegetable juice, cooked green beans, cooked lima beans, chili mix and hot sauce.
Simmer 10 minutes and serve over brown rice.

Helpful Hints:

Nutritional Information per Serving
Calories: 120
Sodium: 270mg
Sugars: 7g
Cholesterol: 0mg
Saturated Fat: .5g
Fiber: 4g
Protein: 3g
Carbohydrate: 17g

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