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Vegetarian Chili Tacos

Hearty, wholesome and delicious, vegetarian chili is one of the most economical meals you can make.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
544 calories per serving


> 1 medium eggplant (about 1 lb)
> 1/4 cup olive oil
> 1 tbsp chili powder
> 1 zucchini
> 1 small sweet potato
> 1 red bell pepper
> 1 (10 oz) can  diced tomatoes with green chilies
> 1 (15 oz) can black beans, drained
> 1 (15 oz) can cannellini beans, drained
> 8 taco shells or soft corn tortillas
> low-fat sour cream


Cut the eggplant into ½-inch cubes. Heat the oil in a large saucepan and fry the eggplant with the chili powder for about 5 min. on medium heat. Stir frequently. While eggplant cooks, cut the zucchini, sweet potato and bell pepper into ½-inch cubes.
Add the potatoes to the pan and cook for 5 min. Add the peppers and zucchini and sauté for 5 min. Add the canned tomatoes and beans and cook for 10 min., or until all the vegetables are cooked through. Season with salt (in moderation) and pepper. Serve in taco shells or corn tortillas and sour cream.

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