Looking for a spicy Italy-inspired dinner? Then check out this ratatouille chili made with eggplant, bell pepper, zucchini, beans and herbs. Ready in just 25 minutes!
Ratatouille Chili
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 12
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 large eggplant (1 lb), cut into 1/2-inch cubes (4 cups)
- 1 large onion, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 1 clove garlic, finely chopped
- 1/2 cup sliced zucchini
- 3 teaspoons chili powder
- 1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
- 1/4 teaspoon salt
- 1 can (15 to 16 oz) great northern beans, drained, rinsed
- 1 can (14.5 oz) whole tomatoes, undrained
- 1 can (8 oz) tomato sauce
Instructions
-
Step1In 4-quart Dutch oven, heat oil over medium-high heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
-
Step2Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.
Nutrition
300
Calories
8g
Total Fat
13g
Protein
45g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 670mg
- 28%
- Potassium
- 1370mg
- 39%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 12g
- 48%
- Sugars
- 11g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 50%
- 50%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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