Hearty Veggie Chili

Veggie Chile



1 eggplant peeled and cubed

2 zucchini diced

½ cup extra virgin olive oil

2 onions chopped

1 red pepper seeded and diced

1 cup chicken stock/vegetable stock (I like Pacific Grove brand)

1 cup tomatoes chopped

1 small bunch of basil chopped

2 tbsp chile powder

3 garlic cloves chopped

1 tbsp cumin

1 tbsp oregano

2 cups black beans (preferably soaked over night)

1 bunch green onions chopped


  1. Sauté eggplant, garlic, zucchini, onions and peppers with olive oil.
  2. Add stock, tomatoes and seasonings to the pot.
  3. Bring to a boil and then allow to simmer for 1 hour.
  4. Add beans and simmer for another 1/2 hour.
  5. Serve with chopped green onions, hemp hearts, or coconut kefir on top!
Be the first to like.

Share and Enjoy:
  • Print
  • Facebook
  • Google Bookmarks
  • Twitter

Leave a comment

Your email address will not be published. Required fields are marked *