Burnt aubergine veggie chilli

Burnt aubergine veggie chilli

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(350 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


  • 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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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.
11th Jan, 2019
Hi! I'm not vegan, but I do know that proper dark chocolate shouldn't contain dairy. There's plenty of vegan dark chocs on the market.
Mrs P.
28th Sep, 2018
This is the best chilli ever. I cant recommend it enough. I did adjust the recipe based on the comments so: reduced stock to 500ml; upped the chilli to 1tsp and then added a birds eye chilli for extra oomph; added 2 cloves of garlic; put the (drained) kidney beans in during the last 30 mis so this didnt turn to mush; added chopped red pepper when the kidney beans went in; added fresh coriander when the lime went in. Wont make chilli with beef again.
26th Aug, 2018
Such deep flavours. I'm not vegetarian and do love meat, but this is the tastiest chilli I have ever made. Even with the same spice blend in a meat chilli, this is just so much more intense and deeper. The whole family love this and happily devour it! Aubergine is like marmite for most people- you love it or hate it, but you really can't taste it in this- it's the umami element ( the flavour enhancer, like salt for example) Don't omit it cos you don't like it as a veg on its own. This is definitely my preferred chilli recipe . And will be served up on new years eve without mentioning there's no meat in it. I bet no-one notices.
31st May, 2018
Fantastic recipe. Didn't have cinnamon, beans or oregano but it still worked really well.
28th Apr, 2018
this recipe is all kinds of good. i cooked almost exactly as described, but my pan has a good fitting lid and i could tell it was quite watery so i left the lid off for the entirity of the cooking and it ended up a great saucy consistency. love it!
Nicola Higgins's picture
Nicola Higgins
3rd Mar, 2018
Really like this recipe and have made it a few times. I think it is better with the juice of 2 whole limes at the end and a good handful of fresh coriander


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