Eggplant and Black Bean Chili

Eggplants add texture and a great flavor to this hearty chili. The chocolate is an interesting touch, but can definitely be omitted if it sounds too weird. Eggplant and black bean chili
Yield 6 servings
Time 40 minutes
  • plate
  • paper towels
  • large saucepan
  • wooden spoon
  • slotted spoon
  • ½ c olive or vegetable oil
  • 1 pound eggplant, cubed
  • 2 red onions, minced
  • 4 cloves garlic, minced
  • 10 small red chiles, chopped
  • 4 c tomatoes, chopped (canned ok)
  • 1 t coriander
  • pinch cumin
  • pinch cinnamon
  • 1 bay leaf
  • salt
  • pepper
  • 9 oz black beans, soaked and cooked or canned/drained/rinsed
  • 2 T dark chocolate, grated (optional)

Cover plate with paper towels and set next to the stove.

Heat oil over medium heat, add the eggplant, and sauté until softened, about 4 minutes. Transfer to plate to drain.

Add onions and garlic to remaining oil and sauté about 3 minutes, until soft.

Stir in chiles and sauté another 5 minutes.

Add eggplant, tomatoes, and spices and simmer for 5 minutes.

Stir in the beans and simmer another 15 minutes.

Mix in chocolate and serve.


VeganAdapted from the recipe for “Black bean and eggplant chili” in The Accidental Vegetarianread my review.

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Black bean and eggplant chili

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