Vegetable Chili

10 50 1285
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 1
Vegetable Chili
Health Highlights


1 onion(s) Sweet onion (chopped)
1 eggplant Eggplant (chopped)
2 medium Zucchini (chopped)
1 medium pepper(s) Green bell pepper (chopped)
2 tsp Cumin seeds (ground)
2 tsp Paprika, smoked
1 can(s) (15 oz) Red kidney beans, canned, drained
2 can (15oz) Whole tomato, canned
2 clove(s) Garlic
3 tbsp Extra virgin olive oil


Feel free to add any vegetables you like to this recipe. I always serve it with a portion of leafy greens such as cabbage or kale. You can also serve with rice, or cauliflower rice if you like. But if you add enough vegetables, you don't need to.

Don't be shy with the olive oil!

Fry the onion in the olive oil over a medium heat. Add the garlic.

Add the chopped vegetables (not the tomato or the beans).

Allow them to sweat for 10 minutes, make sure you stir them to stop them from burning.

Add the paprika and cumin seeds and cook for a few minutes. Stir them so they don’t burn. They’ll release a beautiful smell.

Add the tomatoes and beans.

Simmer for half an hour.


You can easily make this meal ahead of time, or the day before you want to serve it. Just reheat it when you need it.

Nutrition Facts

Per Portion

Calories 1285
Calories from fat 432
Calories from saturated fat 69
Total Fat 48 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 31 g
Cholesterol 0
Sodium 1746 mg
Potassium 5637 mg
Total Carbohydrate 192 g
Dietary Fiber 62 g
Sugars 72 g
Protein 52 g

Dietary servings

Per Portion

Meat Alternative 2.9
Vegetables 34.0

Energy sources


Meal Type(s)