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.

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. Set on top of paper towels 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.


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

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Abbreviations  |  Conversions  |  Cooking tips

Black bean and eggplant chili