Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(288 ratings)

Prep: 25 mins Cook: 2 hrs


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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  • 1 aubergine



    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



    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



    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



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

  • 800ml vegetable stock
  • ½ lime, juiced



    The same shape, but smaller than…

To serve

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


  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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Robin Gill's picture
Robin Gill
24th Mar, 2020
This is absolutely delicious. I had an aubergine which needed using and fancied trying something new so made this last night and had for dinner tonight - chilli always tastes better once cooked and eaten the next day. My aubergine was abit small so instead of adding a second time of beans I added a tin of jackfruit after half the cooking time as jackfruit tends to take on these flavours well and breakdown/shreds abit like aubergine. Had it with quinoa instead of rice and also stirred in some spinach which needed using. This is a great alternative chilli recipe and would work well on a jacket potato, roast sweet potato, rice, quinoa or any other grain for dinner or lunch. Top with some avocado, coriander and dollop of coconut yoghurt.
20th Mar, 2020
Very good, has a meaty flavour. Will definitely make again.
17th Mar, 2020
Really really good would definitely make again and don’t miss the meat 10/10
Jane Salmon's picture
Jane Salmon
4th Mar, 2020
Made this many times, i always double the amount so i can freeze four portions. This works very well. The only thing i change is to reduce the amount of stock.
Hannah Colton's picture
Hannah Colton
11th Feb, 2020
This is the best thing I've tried off this site and I use loads of good foods recipes. We've been cutting our meat right down and this satisfied my full blown carnivore other half. Such fab flavours. Highly recommend.
18th Jan, 2020
Delicious recipe. Served this with coconut yoghurt, coriander and lime wedges, and cauliflower rice to make a very tasty and nutritious vegan meal.
15th Jan, 2020
Delicious for the whole family. Now part of our regular meal rota!
11th Jan, 2020
The burnt aubergine and chocolate give this chilli such an interesting depth of flavour. I used a whole can of kidney beans and a whole can of lentils, only added 400ml stock and simmered for 1 hour and it turned out great. Will definitely make again.
5th Jan, 2020
This was much enjoyed by adults and children alike. I tripled the recipe and it made about 15 adult portions. I used normal onions as didn't have red ones, green rather than puy lentils and less soy sauce than suggested. I also swapped dark chocolate for cocoa powder and some honey. I did reduce the stock as previous readers have advised, but then had to top it up so the quantity in the recipe would have been about right.
Clare Sewell's picture
Clare Sewell
20th Nov, 2019
So good I made a good food account just to save the recipe! I used cocoa powder instead of chocolate, switched kidney for mixed beans and used pigeon peas instead of lentils. Delicious and low prep.


28th Nov, 2019
This really is a yummy recipe. Can it be frozen?
2nd Dec, 2019
Hello, Yes you can freeze this this after cooking.
nicola woods
4th Oct, 2019
is this gluten free please?
goodfoodteam's picture
6th Oct, 2019
Thanks for your question. To make this gluten-free, you’ll need to use gluten-free tamari soy sauce and gluten-free stock cubes. Lentils are naturally gluten-free but there can be cross-contamination so for coeliacs and people with strong reactions to gluten, it is advised to use lentils marked as gluten-free and to check all packaged foods, such as kidney beans to ensure they are gluten-free too.
20th Jan, 2019
Is it fresh or ground coriander?
goodfoodteam's picture
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
22nd Mar, 2018
Thanks for your question. Yes, in this recipe you discard the skin.
8th Feb, 2018
Sounds daft but are the lentils tinned/in jars or dry?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. The red lentils are dried for this recipe.


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