Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(22 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
  • 3 tbsp dark soy sauce
  • 400g can chopped tomatoes
  • 20g dark chocolate, finely chopped
  • 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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katy-vet
11th Mar, 2017
5.05
Wonderful recipe. Beautifully spiced. Nicer than any meat based chilli I have ever eaten
LaPetiteCuisini...
7th Mar, 2017
5.05
One of the best chillis I have ever made, or had! It didn't take long to prepare everything, and it wasn't difficult at all. I cooked it for both a vegetarian and non-vegetarians, and all agreed it was really good - nobody missed the meat, not even the biggest carnivore at the table! It was spicy as in tasty, but not as in hot, which wasn't a problem for us even though I love really spicy food too. I will definitely be making this again - 5/5!
triciaroo
2nd Feb, 2017
5.05
Excellent recipe. As others have said, I added a spoon of Chipotle paste, halved the stock and cooked on low in my slow cooker for six hours. it had a lovely smokey flavour and the texture was a lot better than I'd expected. Healthy too; a definite winner! Portions are very generous though (not that I'm complaining!)
majallen
31st Jan, 2017
Really nice rich chilli but agree with other comments that it is quite mild. I also found it very salty and I hadn't seasoned. Possibly the combination of soy sauce and stock. Might just use water and soy sauce next time
helen130778
30th Jan, 2017
5.05
What a fantastic recipe. I do like a meat chilli, but have to say this is by far the best chilli I have ever eaten or made. You don't even miss the meat!! This will definitely by a regular in our house. So simple and easy to make, and so very tasty.
bexm
26th Jan, 2017
5.05
Yum! Takes a long time, but worth it, the first vegetarian recipe I have managed to make for my 6 and 3 year old that they have actually eaten and enjoyed!
clumsmum
22nd Jan, 2017
5.05
Before we became veggie, my hubby used to make the best chill. The veggie ones he has since made have been sadly lacking, but this recipe is outstanding! Not enough chilli for our liking, so I added a good spoon of chipotle chilli flakes and extra chilli powder too, and he added more on the table. Deep, smoky flavour, great gravy and made enough for 8 good portions
shimmers
17th Jan, 2017
5.05
Wow!!! This is the best veggie recipe I have ever tried. It is so good I have logged in and worked out how to leave a comment. My kids aged 10 and 12 devoured this and asked for seconds and thirds!!! We couldn't believe it. My ten year old is notoriously fussy and a veggie hater but she loved it. She said and I quote " I could eat this every night." I had very low expectations but was so pleased with the dish. Totally recommend you try it.
timroche93
12th Jan, 2017
5.05
Agree with all the other positive comments: this is the best vegetarian chilli I have tried and it was enjoyed equally by the meat-eaters and vegetarian in our family. We like it hot so I added some fresh chillis and, of course, lots of garlic! Rather than cooking the kidney beans for 90 mins I added them just before serving to preserve taste and tenderness, and replaced the water from the tin with some passata left over from another recipe. Serve with all the trimmings as recommended.
Mazlin
10th Jan, 2017
5.05
Decided to be a bit healthier and try to go veggie more often- I LOVE meat and so does my 6 year old daughter so I didn't have high hopes, but this was so good! I have honestly never seen my daughter eat anything so fast- she wolfed it down and went on to second helpings. It's definitely good for kids as not much salt or chilli but if you like heat it definitely needs more. I also added peppers and I guess the only thing you don't get is the texture you get from mince- maybe a bit more of the puy lentils will help. I also have an induction hob so could only grill the aubergine but I just added more smoked paprika as I love smokey flavour. I'll definitely do this again

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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.