How To Make Burnt Aubergine Veggie Chilli
Nothing makes the day better than a dish perfectly seasoned with hot, spicy chili. Who doesn’t want that invigorating kick of spicy flavor that chili powder or peppers bring? Good thing, we have these delicious chili recipes you can try when you’re craving something hot.
Serves:
Ingredients
- 2 medium aubergines
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of diced tomatoes
- 1 can of kidney beans, rinsed and drained
- 1 cup of vegetable broth
- 2 tablespoons of tomato paste
- 1 tablespoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Greek yogurt or sour cream (for serving)
Instructions
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Preheat the grill to high heat. Place the whole aubergines on the grill and cook until the skin is charred and the flesh is soft, about 10-12 minutes. Remove from heat and let cool.
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Once cooled, peel the charred skin off the aubergines and roughly chop the flesh.
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In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic and cook until softened.
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Add the diced bell pepper and cook for another 2-3 minutes.
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Add the chopped aubergines, diced tomatoes, kidney beans, vegetable broth, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine.
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Bring the mixture to a simmer and let it cook for 30-35 minutes, stirring occasionally.
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Taste and adjust the seasoning if needed.
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Serve the burnt aubergine veggie chili hot, garnished with fresh cilantro and a dollop of Greek yogurt or sour cream.
Nutrition
- Calories : 250kcal
- Total Fat : 3g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 52g
- Dietary Fiber : 15g
- Sugar : 17g
- Protein : 11g
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