Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(166 ratings)

Prep: 25 mins Cook: 2 hrs

Easy

Serves 4

This warming aubergine chilli is low fat and 4 of your 5 a day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal316
  • fat8g
  • saturates2g
  • carbs38g
  • sugars17g
  • fibre17g
  • protein15g
  • salt2.2g
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Ingredients

  • 1 aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, diced
  • 2 carrots, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 70g Puy lentils or green lentils, rinsed
  • 30g red lentils, rinsed
  • 400g can kidney beans
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 3 tbsp dark soy sauce
  • 400g can chopped tomatoes
  • 20g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ¼ tsp chilli powder
  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • 1 tsp coriander
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 800ml vegetable stock
  • ½ lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

To serve

  • brown rice
  • tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

Method

  1. If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.

  2. In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.

  3. Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 11/2 hrs, checking and stirring every 15-20 mins to prevent it from burning.

  4. Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!

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Comments, questions and tips

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bluetomo's picture
bluetomo
17th Jun, 2019
5.05
I've been making this chilli every Monday (chilli night) for two years. By far the best vegan chilli recipe around. No need to make any adjustments, I disagree with the comments about stock levels. Just cook low and slow, perfect.
Polishedcat's picture
Polishedcat
30th May, 2019
4.05
This tasted delicious but I wish I read the comments before adding 800 ml stock. It was very runny, more like soup, despite following the recipe and using dry lentil. At the end of the cooking time, the lentil was overcooked, which I didn't mind so much, I needed to add a second tin of bean and 100g of cooked red lentil + some tomato paste to make the consistency more like the picture. That then required some adjustment of spaces. I'm glad I didn't have soy sauce as some comments claimed it made the chilli brown and salty. Next time no more than 500 ml water, hence 4 stars only, otherwise it would be full 5.
Tanya Jackson's picture
Tanya Jackson
15th Apr, 2019
5.05
Delicious. Was a bit weirded out by putting the aubergines onto the hob itself but wow what a flavour.
PamT
9th Apr, 2019
5.05
The name of this recipe doesn’t exactly make your mouth water. That said, this was delicious, I made it for our ‘meatless monday’ recipe (which my husband hates) and was not disappointed. Nervous of burning, or should I say charring the aubergine it was surprisingly easy to do and did add to the flavour. Like others who have posted here, I reduced the stock to 500mls and substituted ordinary onion as I didn’t have any red ones. I have frozen two portions as I made the whole recipe for just two of us, served with guacamole and a brown/white rice mix.
Cosennet
16th Mar, 2019
5.05
Terrific, and easy. I didn't have kidney beans and used a can of small black beans instead, putting them in at the end. Worked so well I might even do it again. As others have noted, I adjusted the amount of stock to create my perferred consistency, probably about 500 ml, and didn't cook it as long as the recipe states, more like 40 mins, so the lentils retain their shape and texture. I'm not sure my husband even noticed it wasn't meat! This will become a regular for our meatless days.
prasima
14th Feb, 2019
5.05
We ‘re trying to cut down on meat so have been looking at veg recipes. This was surprisingly delicious and definitely going in my fave recipe file. Followed the recipe exactly. Using dried lentils takes longer to cook and needs all 800mls of stock, so used the full hour and a half followed by 15 mins reducing time as in the recipe. If you use tinned, i can see how you’de need less stock as the lentils are already cooked, otherwise it would be too watery. You don’t taste the aubergine or cinnamon but they give such a lovely smoky/spicy hum to the flavour. Next time I’ll try it in the slow cooker or on the grain setting of the duo instapot. I am normally terrible for tweaking recipes but didn’t feel this one needed it (except I’d add more chilli if not making for kids). Roasting the aubergine on the gas camping stove was fun - it only takes 5 mins. Hubby who is an avid meat eater really enjoyed it. When making standard meat chilli, might use this as the base and add only 250g of mince. This has inspired me to go looking for more vegetarian recipes. Would def recommend!
Mardiray
12th Feb, 2019
This turned out well and everyone really liked it, even husband, who is not normally a 'bean veggie' kind of man, said it was the best one I'd done. I followed the recipe mostly with just slight adaption. I added sliced mushrooms and an extra can of kidney beans, 1 teaspoon of chilli and a bit less cinnamon, also tomato puree and garlic puree, (as I didn't have fresh). Also I took note of others comments and added only 500mls of stock. It cooked quicker than in the above recipe. After 1 1/4 hours it was done and did not need me to take off the lid and reduce fluid as the consistency was perfect. It wasn't a 'hot' chilli and more fragrant than typical chilli taste, but it was worth the messing around under the grill with the aubergine. Will definitely make it again.
Eileen Hewett
1st Feb, 2019
3.05
Not keen on this at all. I followed the recipe exactly but it looked very brown and unappetising. Not like the picture. It was also very salty and I don't understand why the recipe uses dark soya sauce which is why it is too salty and brown. Shame as it looks lovely in the picture. I always put the beans at the end like the other comments.
Bethanwy
30th Jan, 2019
5.05
Absolutely delicious. The only change I made was to use a whole tin of green lentils (as well as the red ones and beans) and to up the chilli. (It was very mild at first.)
vix_007
27th Jan, 2019
1.05
I am in the minority as there are so many high ratings, but I really didn't like this recipe. I think the soy sauce overwhelmed and confused the flavour. It may have been better to add the soy slowly to taste, but I won't be making it again

Pages

little_camel
20th Jan, 2019
Is it fresh or ground coriander?
goodfoodteam's picture
goodfoodteam
21st Jan, 2019
Thanks for your question. It is ground coriander.
Ryan Casey's picture
Ryan Casey
20th Mar, 2018
Once you have peeeled the Aubergine do you throw away the skin?
goodfoodteam's picture
goodfoodteam
22nd Mar, 2018
Thanks for your question. Yes, in this recipe you discard the skin.
snicka
8th Feb, 2018
Sounds daft but are the lentils tinned/in jars or dry?
goodfoodteam's picture
goodfoodteam
12th Feb, 2018
Thanks for your question. The red lentils are dried for this recipe.
Jordane1510
2nd Feb, 2017
Is this recipe safe for people with a nut allergy? Cooking for someone else I don't wanna kill them!
goodfoodteam's picture
goodfoodteam
7th Feb, 2017
Thia recipe is nut-free but if someone has a serious allergy you need to check all packaging to make sure there isn't a nut-allergy warning as some products are made in factories where nut products are made and there can be cross-contamination.
bexm
26th Jan, 2017
5.05
Can you cook this in a slow cooker??
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Hi there, thanks for your question. Yes, you could do this in the slow cooker. Here are some tips to help you adapt the recipe: http://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
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