Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(218 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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Eileen Hewett
1st Feb, 2019
Not keen on this at all. I followed the recipe exactly but it looked very brown and unappetising. Not like the picture. It was also very salty and I don't understand why the recipe uses dark soya sauce which is why it is too salty and brown. Shame as it looks lovely in the picture. I always put the beans at the end like the other comments.
30th Jan, 2019
Absolutely delicious. The only change I made was to use a whole tin of green lentils (as well as the red ones and beans) and to up the chilli. (It was very mild at first.)
27th Jan, 2019
I am in the minority as there are so many high ratings, but I really didn't like this recipe. I think the soy sauce overwhelmed and confused the flavour. It may have been better to add the soy slowly to taste, but I won't be making it again
20th Jan, 2019
Very tasty! Only used 500ml of stock and added the tinned kidney beans 30 mins before the end to avoid mushiness as per the advice of previous posters. I used dry green and red lentils. Everything cooked perfectly after 1 1/4 hrs. Delicious !
23rd Nov, 2018
Fantastic recipe, really tasty, absolutely worth the effort.
mrshogan's picture
15th Nov, 2018
we are doing veggie dinners twice a week as a Irish government initiative to tackle climate change this was our 2nd dish our first was mexican nachos with refried beans ( amazing ) this dish was amazing too although i did tweek it with a lot more veggies and to our disbelief it was so much nicer than the meat one we did it with baked potatoes and cheese deffo a keeper didnt add any stock .
25th Oct, 2018
Great recipe. Followed reviews and kept to 500ml stock and this resulted in perfect consistency for us. Will add a hotter chili powder next time for an extra bit of kick. Recommended recipe.
23rd Oct, 2018
This is our favourite chilli recipe, always tastes amazing and loved by all! Made multiple times and normally add 2 garlic cloves, mushrooms, red pepper and reduce stock to 500 ml. Freezes well and tastes even better the next day!
15th Oct, 2018
It's a pity that BBC Good Food doesn't know the difference between vegetarian and vegan food. This is VEGAN. The difference is important, as the United Nations report now states that "We have 12 years to limit climate change catastrophe" and the only feasible way to do that is to stop all animal farming, because this accounts for far more pollution of the atmosphere than all the planes, ships, cars etc. Vegetarians eat cheese and eggs and drink milk - all animal "products", vegans do not.
20th Oct, 2018
BBC Good Food do know the difference between vegetarian and vegan food. As it stands, this recipe is NOT vegan. It has chocolate in.


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