This vegetarian eggplant chili is full of fresh vegetable flavor. Roasted eggplant provides a satisfying, meaty texture while kidney beans and sweet corn contrast the spicy broth. Serve with tortilla chips and fresh cilantro for a delicious, comforting bowl.
The Best Vegetarian Chili with Roasted Eggplant
This hearty chili is packed with vegetables and great for cooler summer evenings or crisp fall nights. The roasted eggplant lends body and texture, making this a satisfying meatless main.
If you enjoy eggplant, this recipe is a wonderful way to showcase it. Its firm, almost meaty bite holds up well in a robust chili. Carrots, celery, bell peppers, and corn add sweetness and crunch, while beans contribute protein and heartiness.
Top your bowl however you like: shredded cheese or a dairy-free alternative, a dollop of sour cream or vegan crema, chopped cilantro, sliced red onion, jalapeño rings, hot sauce, and plenty of crunchy chips are all excellent choices.
What You’ll Need
- Eggplant
- Olive oil
- Garlic
- Celery
- Yellow onion
- Diced tomatoes
- Tomato paste
- Vegetable broth (or chicken broth)
- Spices: chili powder, cumin, paprika, oregano
- Sweet corn (fresh cut from the cob or frozen)
- Carrots
- Kidney beans
- Optional toppings: hot sauce, sour cream, cheese, cilantro, red onion, jalapeño, chips
How to Make Vegetarian Eggplant Chili
Step 1: Heat olive oil in a large pot. Sauté minced garlic and chopped onion until soft and translucent.
Step 2: Stir in the diced tomatoes, tomato paste, vegetable broth, and the chili spices. Bring to a simmer and cook for about 20 minutes while you prep the remaining vegetables.
Step 3: Add diced celery, chopped bell peppers, diced carrots, and corn. Continue simmering for another 20 minutes so the vegetables soften and the flavors meld.
Step 4: Preheat the oven to 425°F (220°C). Peel (if desired) and dice the eggplant. Toss the pieces with a little olive oil and a pinch of sea salt, spread them on a baking sheet, and roast for about 10 minutes until tender and slightly caramelized.
Step 5: Add drained kidney beans and the roasted eggplant to the chili. Simmer for an additional 10 minutes to warm through and develop flavor.
Step 6: Taste and adjust seasoning with extra salt or a pinch of cayenne pepper for heat. Serve hot with your favorite toppings.
How to Store Leftover Eggplant Chili
Allow the chili to cool to room temperature, then transfer to airtight containers and refrigerate for up to five days.
Reheat gently in a saucepan over medium-low heat, adding a splash of water or vegetable broth if the chili has thickened.
Other Healthy Chili Recipes
- Whole30 Chili (beanless beef chili with roasted butternut squash)
- Butternut Turkey Chili
- Crockpot Chicken Taco Chili
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Roasted Eggplant Chili {Vegan}
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Ingredients
- 2 teaspoons olive oil
- 5 cloves garlic minced
- 1 medium onion minced
- 1 (15) ounce can diced tomatoes
- 1 (6) ounce can tomato paste
- 3 cups vegetable broth or sub chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- pinch cayenne pepper to taste
- 1 1/2 cups celery cut into cubes
- 3 bell peppers (use a mix of colors)
- 1 cup carrots diced
- 1 ear corn sliced off the cob
- 2 (15) ounce cans kidney beans
- 1 large eggplant (toss with 1 tsp olive oil and a sprinkle of sea salt before roasting)
Instructions
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Heat oil in a large pot. Sauté garlic and onion until soft and translucent.
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Add diced tomatoes, tomato paste, vegetable broth, and spices. Simmer for 20 minutes while you prepare the other vegetables.
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Stir in celery, bell peppers, carrots, and corn. Simmer for another 20 minutes until vegetables are tender.
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Preheat oven to 425º F. Peel and dice eggplant, toss with a teaspoon of olive oil and a sprinkle of sea salt, then roast on a baking sheet for about 10 minutes.
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Add drained kidney beans and roasted eggplant to the pot. Simmer 10 more minutes to combine flavors.
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Taste and adjust seasoning with salt or cayenne as needed. Serve with desired toppings.
Notes
How to Store Leftover Eggplant Chili
Once cooled, store in airtight containers in the refrigerator for up to five days.
Reheat gently on the stovetop, adding a little water or broth if the chili is too thick.