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  • Writer's pictureDominex Team

The Best Vegetarian Chili

Updated: Oct 25, 2021

This is the best vegetarian chili we've ever made using our #Dominex Eggplant Meatballs. And the best for you. Our veggie meatballs have 1/3 the calories of ground beef.


1 large chopped onion ( yellow or white)

4 minced garlic cloves

2 tablespoons chili powder

1/2 teaspoon salt

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne

2 (15 1/2 ounce) cans kidney beans

1 (28 ounce) cans diced tomatoes

1 (6 ounce) cans tomato paste

1/2 teaspoon Tabasco sauce

1 teaspoon sugar

1 cup shredded cheddar cheese

1/2 cup sour cream


Cook eggplant meatballs in large frying pan. While cooking, stir and chop meatballs with spatula to crumble. Continue cooking for about 7 minutes or until the meat is brown and cooked through. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco. Cook while stirring, until onion is translucent, about 5 minutes. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.


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