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

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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LauraLove1able
18th Apr, 2020
5.05
Absolute WINNER! It wasn't too spicy either, whole family loved it especially with all the additions to serve it with.
shell16
17th Apr, 2020
5.05
This was AMAZING!! This is the only way I'm making chilli from now on. Yes it was more work than normal having to stir the pot every 15 minutes but oh god it's worth it. This is definitely on my favourites list from now on.
mduefy
12th Apr, 2020
5.05
After reading the reviews, I also added extra veg. On the 2nd time of making I added some frozen casserole veg which gave a nice texture Oh, and wine, lots of it ;)
Robin Gill's picture
Robin Gill
24th Mar, 2020
5.05
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.
sarachinery
20th Mar, 2020
5.05
Very good, has a meaty flavour. Will definitely make again.
ChloeW8
17th Mar, 2020
5.05
Really really good would definitely make again and don’t miss the meat 10/10
Jane Salmon's picture
Jane Salmon
4th Mar, 2020
5.05
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
5.05
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.
bethanmack
18th Jan, 2020
5.05
Delicious recipe. Served this with coconut yoghurt, coriander and lime wedges, and cauliflower rice to make a very tasty and nutritious vegan meal.
Lanham
15th Jan, 2020
5.05
Delicious for the whole family. Now part of our regular meal rota!

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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

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