Black Bean Eggplant and Lentil Chili

Name: Black bean Eggplant and Lentil Chili
Prep time: 15 min
Cook time: 1 h
Yield: 8-12
Ingredients: 1 Japanese Eggplant, diced; 2 cans black beans; 1 cup lentils; 4 dried Pasilla Chilis, seeded, stemmed, steeped in hot water; 3 dried Guajilo Chilis, seeded, stemmed, steeped in hot water; 2 28oz cans fire roasted tomatoes; 4 cloves garlic, minced; 1 Vidalia onion, finely diced; 1 tsp ground cumin; 1 tsp Better Than Bouillan chicken broth; 1/4 cup key lime juice; 2-3 Tbsp olive oil; salt and pepper to taste; Sour cream for garnish

On the menu tonight – Black Bean Eggplant and Lentil Chili!

I had a Japanese eggplant that I needed to figure out what to do with. I decided to make a big pot of chili! Since Audrey doesn’t eat meat, I went with a completely vegetarian chili.

For the tomatoes, I went with fire roasted diced tomatoes to add a little smokiness.

I hope you will try this dish and let me know what you think.

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Black bean Eggplant and Lentil Chili

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By Patrick Dulmage – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hr 15 min

Black bean Eggplant and Lentil Chili

Ingredients

1 Japanese Eggplant, diced

2 cans black beans

1 cup lentils

4 dried Pasilla Chilis, seeded, stemmed, steeped in hot water

3 dried Guajilo Chilis, seeded, stemmed, steeped in hot water

2 28oz cans fire roasted tomatoes

4 cloves garlic, minced

1 Vidalia onion, finely diced

1 tsp ground cumin

1 tsp Better Than Bouillan chicken broth

1/4 cup key lime juice

2-3 Tbsp olive oil

salt and pepper to taste

Sour cream for garnish

Instructions

1

Pre-heat a large heavy bottom pot over medium heat

2

Pulse the steeped chilis in a food processor

3

Add the olive oil to the pot along with the onions

4

Cook the onions and eggplant until translucent, about 4-5 minutes

5

Add the garlic and black beans, cook an additional 4-5 minutes

6

Add the tomatoes, Better Than Bouillon, and cumin

7

Taste and adjust seasoning, including salt and pepper

8

Let simmer on low for 45 minutes

9

Add the lime juice at the end of the 45 minutes

10

Serve with garnish of your choice