A wholesome, tasty chilli for the winter, without the meat! Makes enough to store some in the freezer.
Preheat oven to 175C. Place cubed eggplant or pumpkin into small, shallow roasting pan. Toss with 1 Tbsp olive oil. Bake for 30 minutes, stirring once. Remove from oven, set aside.
Heat 2 Tbsp olive oil on medium heat in a large pot. Add onions, cook for 4 minutes. Add garlic, cook for a minute more. Add zucchini, carrots and red capsicums. Cook 5 more minutes, stirring occasionally.
Add canned tomatoes to pot with their liquid and vegetable stock. Add hot sauce, cumin, paprika, cinnamon, allspice and oregano. Add chilli powder to desired heat. Gently stir in reserved eggplant and simmer for 20 minutes over low heat.
Add beans, corn and lemon juice. Add salt and freshly ground pepper to taste. Simmer for 5 minutes. Serve with sour cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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