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.
Ingredients
- 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
- Cut the eggplant into cubes and sprinkle with salt. Let it sit for 10 minutes to remove excess moisture.
- Rinse the eggplant cubes and pat them dry with a paper towel.
- Heat olive oil in a large pan over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
- Add the eggplant cubes and cook until they are golden brown.
- Stir in the chili powder, cumin powder, paprika, salt, and black pepper. Cook for another minute.
- Add the crushed tomatoes and red kidney beans. Bring to a simmer and let it cook for 20 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.