Eggplant Chili

Eggplant chili is a popular vegetarian alternative to traditional meat chili, offering a rich and hearty flavor.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Eggplant Chili

Cooking Method: Sautéing, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 1 can Red kidney beans
• 1 can Crushed tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. Cut the eggplant into cubes and sprinkle with salt. Let it sit for 10 minutes to remove excess moisture.
2. Rinse the eggplant cubes and pat them dry with a paper towel.
3. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
4. Add the eggplant cubes and cook until they are golden brown.
5. Stir in the chili powder, cumin powder, paprika, salt, and black pepper. Cook for another minute.
6. Add the crushed tomatoes and red kidney beans. Bring to a simmer and let it cook for 20 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.