Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(77 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-lit

    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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mkeiii
28th Apr, 2018
5.05
this recipe is all kinds of good. i cooked almost exactly as described, but my pan has a good fitting lid and i could tell it was quite watery so i left the lid off for the entirity of the cooking and it ended up a great saucy consistency. love it!
Nicola Higgins's picture
Nicola Higgins
3rd Mar, 2018
Really like this recipe and have made it a few times. I think it is better with the juice of 2 whole limes at the end and a good handful of fresh coriander
rachelprendergast1
22nd Feb, 2018
5.05
I made this for a dinner party last night and it was delicious! Really enjoyed burning the aubergine too!
lizirving
20th Feb, 2018
3.8
This is a very tasty recipe. I did add several cloves of garlic, because that seemed to me to be an omission (chilli without garlic - weird?!). As others have said, it needs much less stock. I used about 500ml and needed to reduce it for ages. The end result was well worth it. Lovely deep smoky flavour. Next time I might leave the carrots in bigger chunks or add more beans, as it is very soft textured and we are used to more lumpy chilli.
Big Funk Charli...
18th Feb, 2018
5.05
Just made this- tastes fab. I didn’t use cinnamon- don’t like it in savoury recipes. Added garlic after cooking the onions for 5 mins and added the spices at that point too. Only added about 150/200 mls water and didn’t need to cook as long - 1.5 hours is a long time. Added 2 tbsps tomato purée, 1 Tbsp Worcester sauce instead of 1 of the tbsps soy and 2 teaspoons marmite. Bit of a faff to char the aubergine but really worth it for the flavour. Will be making again.
alirich8
5th Feb, 2018
5.05
I followed the basic idea of the recipe but I also added 2 cloves garlic and about 6-8 chopped mushrooms and a tablespoon of tomato puree. I used a chilli packet mix instead of the individual spices plus a teaspoon of smoked paprika. I also used 250g of pre-cooked puy lentils as that's what I had in the cupboard and only added about 150ml water instead of stock. Cooked for about 50 minutes.
Jubox
2nd Feb, 2018
5.05
This was fab even my meat loving partner thought it was as good as if not better than a beef chilli. Will definitely make again.
lingpea
29th Jan, 2018
3.8
Lovely texture, rich colour and quite tasty though the cinnamon was a little over powering. It was lacking something though not sure what! I also reduced the stock to about 400ml and added more chilli. Also used 1 tin of green lentils instead of the suggested mix and added mushrooms. My kids didn't complain so I'll defo make it again! I didn't find it salty at all so advise everyone to make sure you use the dark soya sauce which is the sweet one as the light soya sauce is the salty one!
Taffytyke
28th Jan, 2018
5.05
Who needs meat? Love this recipe, added some extra veg, leeks, peppers, mushrooms, courgettes, garlic. The aubergine gives it a lovely smoky sweet flavour, made 5 portions with the extra veg, so a couple have gone in the freezer. Even the kids loved it, and didn't realise how much veg they were eating. Definitely one I will be making again and again.
lzbear
11th Jan, 2018
Really robust chili unlike many other veggie chillis . Boyfriend was surprised it was so tasty for being meat free. I used ancho and chipotle chilli powders. Froze several portions which make really easy suppers, warm up from frozen in a saucepan. Have added red peppers when reheating too. I’ll be making up another batch soon.

Pages

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
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.