Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(209 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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HBlades
3rd Oct, 2019
5.05
Pure deliciousness! I made it for the first time recently and think this is the best chilli recipe that I have come across. Super easy and tasty. Hands down prefer this to meat versions.
markytuck
29th Sep, 2019
Warning if you are using the grill. My Aubergine just exploded and caught fire. maybe add a few cuts into it to take the pressure off.
lezla
11th Sep, 2019
4.05
The family ate it but it was a bit too smokey for our taste. If I made again I would leave out the smoked paprika. Also added far more chilli powder as it didn't have any kick. Good to find a veggie recipe the whole family will eat.
KyleBayliss
10th Sep, 2019
5.05
Really good!
Pippalata
4th Sep, 2019
5.05
This is very adaptable to whatever you have in the fridge/cupboard and freezes brilliantly so well worth making double and freezing leftovers. A great recipe!
Taryn93
1st Sep, 2019
5.05
Really tasty vegan chilli. One of the first vegan recipes I tried when I decided to reduce my my meat consumption and I was pleasantly surprised. Great flavours, the burnt aubergine adds so much flavour. Agree with previous poster bluetomo that I always use 800ml stock and cook low and slow in my Dutch pot - consistency is perfect.
Tigs23's picture
Tigs23
31st Aug, 2019
5.05
Really nice chilli, with a lovely texture, that I will definitely make again. I didn’t have any chocolate, but it was still delicious. I did add in a can of black beans and also 2 tsp of chipotle paste to give it more of a kick though. On the liquid front, I started with 500ml, as many recommended, but did top up with a little more as it cooked. I think it just depends on how much veg goes in (I used 2 very large carrots for sweetness) and how gentle the simmer setting is on your hob. Next time I will add some chopped peppers too. A really satisfying and healthy dish!
Eoin Cuinn's picture
Eoin Cuinn
19th Jul, 2019
5.05
Really grateful for all of the comments. This was amazing. I definitely prefer it to any meat version we have had previously. 500ml Stock 1 TBS of Soy Extra Cumin, Paprika and Cinnamon Canned Lentils Kidney beans in with 40mins to go Cooked for 1hr 10mins lid off the entire duration, lots of stirring. We will definitely eat this again.
Jean-Luc Picard's picture
Jean-Luc Picard
28th Jun, 2019
5.05
Absolutely outstanding dish!
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.

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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.
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.

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