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Slow Cooker Eggplant Chili

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"This nutritious eggplant chili is easily made in the slow cooker, perfect for a weeknight meal after a busy day."
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14 h 35 m servings 372
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • This pairs really well with Trader Joe's® cornbread made from the boxed mix.

Nutrition Facts

Per Serving: 372 calories; 2.8 70.7 23.1 0 387 Full nutrition

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