Slow Cooker Eggplant Chili recipe

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Ingredients

1 pound dried small red beans
1 teaspoon extra-virgin olive oil
1 onion, diced
2 green bell peppers, diced
1 tablespoon fresh minced garlic
1 large eggplant, cubed
1 (28 ounce) can crushed tomatoes
2 tomatoes, chopped
1 (6.5 ounce) can tomato sauce
4 ounces water
2 tablespoons chili powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon red pepper
½ teaspoon cocoa

Nutrition Info

372.1 calories
carbohydrate: 70.7 g
cholesterol: : -
fat: 2.8 g
fiber: 28.2 g
protein: 23.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 387 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place red beans into a large container and cover with several inches of cool water, let soak, 8 hours to overnight.

  2. Add oil to a large skillet over medium heat. Add onion and cook for 5 minutes. Add green bell pepper and garlic and cook 5 minutes more. Add eggplant and stir to combine. Bring to a simmer, about 5 minutes. Reduce heat, and cover skillet, let eggplant mixture cook until barely tender, about 5 minutes more.

  3. Meanwhile, combine drained beans, crushed tomatoes, chopped tomatoes, tomato sauce, water, chili powder, cilantro, cumin, garlic powder, red pepper, and cocoa in a slow cooker and stir to combine. Add eggplant mixture from the skillet and stir to combine.

  4. Cook chili on Low power until beans are tender, about 6 hours.

Recipe Yield

6 servings

Recipe Note

This nutritious eggplant chili is easily made in the slow cooker, perfect for a weeknight meal after a busy day.

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