Best 3 Vegan Japanese Eggplant Chili Recipes
Vegan Japanese eggplant chili is a delicious and flavorful plant-based dish that incorporates the unique flavors of Japanese cuisine. This hearty chili combines the smokiness of roasted eggplant with a variety of aromatic spices and vegetables, creating a rich and satisfying meal that is perfect for a chilly evening or a casual gathering. Whether you are a seasoned vegan cook or simply looking for a new and exciting recipe to try, this vegan Japanese eggplant chili is sure to impress with its distinct flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN EGGPLANT CHILI RECIPE - (4.7/5)
Provided by á-608
Number Of Ingredients 10
Steps:
- In a large saucepan, add olive oil. Saute eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixture. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese. Number of Servings: 8
VEGAN JAPANESE EGGPLANT CHILI
Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!
Provided by Michelle Atkinson
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
- Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.
Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g
EGGPLANT CHILI
This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.
Provided by ratherbeswimmin
Categories Vegetable
Time 3h
Yield 2 1/2 quarts
Number Of Ingredients 13
Steps:
- Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
- Add all the remaining ingredients except the kidney beans.
- Stir to combine.
- Cover and lower heat; simmer for 2 hours.
- Add in kidney beans; stir.
- Cover and cook 30 minutes; adjust seasoning to taste.
Tips:
- For a smokier flavor, roast the eggplant directly over an open flame or on a grill before peeling and cubing.
- If you don't have rice vinegar, you can substitute white vinegar or lemon juice.
- To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat the chili, simply thaw it in the refrigerator overnight or at room temperature for several hours. Then, reheat it in a saucepan over medium heat until warmed through.
- Serve the chili with steamed rice, noodles, or your favorite grain.
Conclusion:
This vegan Japanese eggplant chili is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The smoky flavor of the eggplant and the sweet and spicy sauce make this chili a favorite for everyone. Whether you are a vegan or not, this chili is sure to please. So next time you are looking for a new and exciting recipe, give this vegan Japanese eggplant chili a try!
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