This Smoky Eggplant Vegan Chili is simple comfort food at its best. My plant based chili is simple to cook from scratch, meat free, yet hearty enough for everyone to enjoy. Whether you're vegan, vegetarian or just bored of ground beef, this gluten and dairy free 'chile non carne' is the perfect midweek meal!
15½ozCooked Kidney Beans - canned, including the liquid
15ozCooked Black Beans - canned, drained
3tbspSoy Sauce
1½cupsVegetable Stock - gluten free if required
14½ozDiced Tomatoes - canned
1ozSemisweet (Dark) Chocolate - vegan if required
¼tspChili Powder
2tspDried Oregano
2tspGround Cumin
2tspSweet Smoked Paprika
½tspCinnamon
Limes and Fresh Cilantro - for serving
Avocado, grated cheese, sour cream or any other toppings you like - for serving
Instructions
Start by charring the eggplant. If you have a gas stove, char the skin completely by placing it directly in the heat, turning occasionally with tongs. If not, set your grill/broiler to the highest setting and char the skin that way on a baking sheet.
Remove, cool and peel the eggplant (the blackened skin comes off very easily). Roughly chop the flesh and set aside.
Heat the oil in a large heavy bottomed pan and sauté the onions and carrots over a medium low heat until softened - around 10 minutes.
Add the diced red pepper and chopped aubergine and sauté a further 5 minutes.
Add the garlic and fry another minute.
Add the lentils, beans, soy sauce, stock, tomatoes, chocolate, and all the spices.
Bring the chili to the boil whilst stirring. Turn the heat to low, add a lid and simmer for around an hour, stirring occasionally.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.