Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(350 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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johill1404
22nd Jun, 2020
5.05
I use a lot of recipes from this website and this is one of the best. Absolutely delicious! Always better the day after, like a curry or a stew, to allow the flavours to develop. I don't think you need rice with this. Just some soured cream, avocado and grated cheese. Although the kids love nachos with it too.
Trudysfood
15th Jun, 2020
5.05
Warning: prick the aubergine before charring otherwise it may explode! I just found out the hard way. Delicious chilli though, definitely do it again!
Zuleika M
3rd Jun, 2020
5.05
I’m making this for the third time today. It’s one of my absolute favourite recipes. Is soooo delicious. I follow the recipe almost exactly, the only change I make is simply adding more lentils. Nothing else. It’s so good. Worth the long cooking time.
ka-hen
31st May, 2020
5.05
Made this for my family and they all loved it- best chilli recipe so far.
Vexed77's picture
Vexed77
28th May, 2020
4.05
Think this improves after freezing- more depth of flavour. To bulk up a couple of smallish portions,added half a bag of kale and some feta (as it was about to go off). Served with cumin biryani cauliflower rice and very well received.
veggie84
14th May, 2020
4.05
WARNING: This recipe includes 1 hr 45 cooking time - not including prep! Perhaps not one for midweek, delish though. Didn't have any dark choc so hesitantly added 2tbsp of Green & Blacks drinking chocolate, worked really well and added a slight sweetness. Oh, and more chilli powder as we like heat.
Sarah Cook's picture
Sarah Cook
1st May, 2020
5.05
Delicious. I didn't make any changes at all and it was deluxe. Would definitely make it again.
Bobsbobbsbobbbs
27th Apr, 2020
5.05
Followed the recipe and it was absolutely delicious. Served at a dinner party and I had 6 clean plates. Will definitely be making this regularly.
Frantic Flapjack
27th Apr, 2020
4.05
This cooked up well but wasn't as spicy as a normal chilli. If I made again, I would add more fresh chilli. The end result looked like a meat chilli. It tasted fine.
sim-1
18th Apr, 2020
Far too much stock. Just cooked this and it's too runny. So next time I'd reduce the stock (should have read previous comments!) but otherwise a nice chilli. Would cook again.

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caroleemma
28th Nov, 2019
5.05
This really is a yummy recipe. Can it be frozen?
lulu_grimes's picture
lulu_grimes
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
goodfoodteam
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.
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.

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