Vegetable Medley Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Spicy chipotle chili filled with carrots, eggplant, broccoli, and zucchini. This vegetable medley chili is delicious and comforting, perfect for chilly spring days.
  • 2 tablespoons vegetable oil
  • 3 cloves of garlic, minced
  • 1½ cup diced onions
  • 1½ cups carrots, sliced
  • 1½ cups celery, sliced
  • 2 cups eggplant, diced
  • 2 cups zucchini, sliced
  • 2 cups broccoli floret
  • 2 cups vegetable broth
  • 4 chipotle peppers from can of chipotle pepper in adobo sauce, sliced
  • 3 tablespoons adobo sauce from can of chipotle pepper in adobo sauce
  • 28 ounce can diced tomatoes
  • 1 - 6 ounce tomato paste
  • 1 tablespoon granulated sugar
  • 1½ teaspoon oregano
  • ⅛ teaspoon allspice
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  1. In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.
  2. Add a medley of chopped eggplant, cut zucchini, and chopped broccoli florets. Cook for several minutes until all the vegetables have softened.
  3. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
  4. Allow the chili to simmer and thicken for about 20-30 minutes.
  5. Serve this vegetable medley chili warm with bread and garnished with parsley.
Recipe by Cooking with a Wallflower at