Chili/ Vegetarian

Black Bean Eggplant and Lentil Chili

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.

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


  • 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



Pre-heat a large heavy bottom pot over medium heat


Pulse the steeped chilis in a food processor


Add the olive oil to the pot along with the onions


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


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


Add the tomatoes, Better Than Bouillon, and cumin


Taste and adjust seasoning, including salt and pepper


Let simmer on low for 45 minutes


Add the lime juice at the end of the 45 minutes


Serve with garnish of your choice

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