Eggplant Chili
Cozy up with a hearty bowl of Eggplant Chili, a flavorful plant-based twist on classic chili that’s perfect for weeknight dinners or meal prep. This vibrant recipe features tender sautéed eggplant, smoky fire-roasted tomatoes, and a hearty mix of black and kidney beans, all simmered together with bold chili spices like cumin, smoked paprika, and oregano. The addition of diced bell pepper and aromatic garlic enhances the depth of flavor, while a splash of vegetable broth keeps the dish rich and satisfying. Ready in under an hour and completely vegan, this one-pot wonder is as nutritious as it is comforting. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness, and serve it with crusty bread or tortilla chips to complete the meal. Ideal for chilly evenings or entertaining, this eggplant chili will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 medium bell pepper (any color)
- 2 14-ounce cans fire-roasted diced tomatoes
- 1 15-ounce can black beans (cooked or canned, drained and rinsed)
- 1 15-ounce can kidney beans (cooked or canned, drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Begin by preparing the eggplant. Wash and dice the eggplants into roughly 1/2-inch cubes. Set aside.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the diced eggplant to the pot and sauté for 5-7 minutes, stirring occasionally, until it softens and starts to brown. Remove the eggplant from the pot and set aside.
In the same pot, add the yellow onion, finely diced, and sauté for 3-4 minutes until softened.
Mince the garlic cloves and add them to the pot, cooking for another 1-2 minutes until fragrant.
Chop the bell pepper into small pieces and add it to the pot, stirring for an additional 2-3 minutes.
Return the cooked eggplant to the pot, along with the fire-roasted diced tomatoes, black beans, kidney beans, and vegetable broth.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning, adding more salt or spices as needed.
Serve hot in bowls, topped with freshly chopped cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7636 mg | 332% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 106.8 g | 381% | |
| Total Sugars | 79.6 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 7084 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
