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Mediterranean Veggie Chili

Vegetable stew with red beans

Mediterranean Veggie Chili

  • 25m
  • 1h 10m

  • 4


  • 1 large eggplant
  • 1 large zucchini
  • 1 bell pepper, any color
  • 1 poblano pepper
  • 1 yellow onion
  • 1/2 bunch cilantro
  • 2 tomatoes
  • 1/2 red onion
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/2 c kalamata olives, optional
  • 4 tbsp. extra virgin olive oil, plus more for serving
  • 1 tbsp. minced garlic
  • 1 tbsp. ground cumin
  • 1 1/2 tsp. chili powder
  • 1 tsp. coriander
  • 2 tsp. dried oregano
  • 2 tbsp. tomato paste
  • 15 oz fire roasted tomatoes, or plain diced tomatoes
  • 15 oz cooked kidney beans
  • 15 oz cooked cannellini beans
  • 2 c vegetable broth, or chicken broth
  • 1/2 c kalamata olives, optional
  • Gruyere cheese, or cheese of choice - for serving
  • Greek yogurt, for serving


  1. Remove ends from eggplant and zucchini and cut into bite-sized chunks. Remove stems and membranes from bell pepper and poblano. Chop bell pepper and finely dice poblano. Dice yellow onion. Mince cilantro and dice tomato. Finely dice red onion. Peel and pit avocado, cut into cubes, and sprinkle with 1/3 of the lemon juice. Pit and slice olives, if needed.
  2. Heat olive oil in a deep pot and cook peppers and onion for 5 minutes. Add garlic and stir. Add in eggplant and zucchini, mix to combine well.
  3. Turn heat down to medium, pop a lid on pan, and cook for 15 minutes, stirring occasionally.
  4. Add cumin, chili powder, coriander, garlic, oregano, and tomato paste and cook for 1 min. Pour in tomatoes in juice, beans, broth, and stir. Simmer for 30 minutes. Add remaining lemon juice and stir.
  5. Place chili in bowls with a drizzle of olive oil. Serve yogurt, cheese, avocado, diced tomatoes, red onion, cilantro, and olives alongside for topping as desired. Enjoy!


  • 4
  • Stovetop
  • 830
  • 36g
  • 106g
  • 31g
  • 35g
  • 5g
  • 16g
  • 973mg

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