A wholesome, tasty chilli for the winter, without the meat! Makes enough to store some in the freezer.


  • 1 eggplant, cut into cubes OR 1 small butternut pumpkin, cut into cubes

  • 3 tbsp olive oil

  • 1 ½ onions, chopped

  • 3 cloves garlic, minced

  • 1 medium zucchini, diced

  • 2 large red capsicums, diced

  • 2 carrots

  • 2 tsp hot sauce

  • 2 400g can diced tomatoes

  • 1 tbsp ground cumin

  • 1 400g can kidney beans, drained

  • 1 400g can corn

  • 3 tbsp lemon juice

  • Salt and pepper to taste

  • 1 tsp paprika

  • 1 tsp cinnamon

  • 1 tsp allspice

  • 1 tbsp chilli powder

  • 2 tbsp oregano

  • 1 ½ cup vegetable stock

  • Sour cream to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Add beans, corn and lemon juice. Add salt and freshly ground pepper to taste. Simmer for 5 minutes. Serve with sour cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 398kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 63g
  • Sugar 21g
  • Sodium 1860mg

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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