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

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Recipe Summary

prep:
20 mins
cook:
6 hrs 15 mins
additional:
8 hrs
total:
14 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

This pairs really well with Trader Joe's(R) cornbread made from the boxed mix.

Nutrition Facts

372 calories; protein 23.1g; carbohydrates 70.7g; fat 2.8g; sodium 387mg. Full Nutrition
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