Vegetarian Chili

Vegetarian Chili

1 eggplant ½ inch diced
2 tablespoons salt
¼ cup olive oil
2 onions, diced
2 zucchini, ½ inch diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, chopped
1 can of tomatoes with juice
1 or 2 jalapenos, diced
1 tablespoons chili powder
1½ tablespoons cumin
1 tablespoon dried oregano
1 teaspoon fennel seed
1 teaspoon black pepper
1 tablespoon salt
1 bunch dill, chopped
1 bunch parsley, chopped
2 cups cooked dried beans
¼ cup lemon juice

1. Toss eggplant in a colander with 2 tablespoons salt. Let stand 15 minutes. Rinse thoroughly and drain.

2. Saute onions in olive oil 5 minutes until soft and translucent. Add eggplant, zucchini, peppers, garlic, jalapenos, and cook stirring in the spices: cumin, chili powder, oregano, fennel seed, salt and pepper.

3. Add the beans and the can of tomatoes, crushed by hand.

4. Cook 30-45 minutes until the vegetables and beans are tender. Add parsley, dill and lemon juice. Simmer additional 15 minutes and taste for additional seasoning.

  • "Live in each season as it passes, breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each."

    —Henry David Thoreau
  • Visit us at our Farm Store


    Open year round at:
    287 South Road
    Brentwood, NH

    Farm Store Hours:
    Wed - Sun, 10:00 AM to 5:00 PM

    NEW! Monthly Meat Box
    Learn more

  • NEW! Veggie Box

    Join my Weekly Veggie Box in April, and I will donate funds to Gather!

    NEW Pickups on Wednesdays
    2:00 PM - 7:00 PM at:
    Tributary Brewing in Kittery, ME; South Street and Vine in Portsmouth, NH; and Exeter Area YMCA.

  • Veggie-Go Food Delivery

    In response to the COVID-19 crisis, Three River Farmers Alliance is now offering home delivery via our exciting new Veggie-Go plan.