Spicy Eggplant Chili

0 from 0 votes

Eggplant steals the show in this satisfying chili!

Looking for delicious eggplant recipes, but not in the mood for Eggplant Parmesan? This spicy eggplant chili recipe is the perfect choice. Spicy and flavorful, it’s full of healthy ingredients that will satisfy your tastebuds as well as keep you full. Unlike heavy chilies made with meat, this one doesn’t take a long time to prepare and won’t weigh you down afterward. Don’t worry if you have too much; unlike a lot of eggplant meals, this chili tastes even better as leftovers the next day!

You might also like some of our other eggplant recipes, like:
Grilled Eggplant and Zucchini Salad
Slow Cooker Eggplant, Potato, and Mushroom Curry
Fall Harvest Pizza

0 from 0 votes

Spicy Eggplant Chili

This vegetarian eggplant chili has just the right amount of spice and tastes great in those cold winter months.
Yield 6 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 1 cup corn frozen
  • 2 tablespoons olive oil
  • 1 eggplant large, cubed
  • 1 onion chopped
  • 1 jalapeno pepper minced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 15 ounces diced tomatoes can
  • 15 ounces black beans can, drained and rinsed
  • 1 lime juiced
  • 1/4 cup cilantro fresh, chopped
  • salt and pepper to taste
  • Toppings of your choice: Shredded cheese, diced avocado, corn chips, etc.

Instructions

  • Heat a large soup pot or Dutch oven over medium heat. Add the corn to the dry pot and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add the olive oil to the pan and add the eggplant. Cook for 5 minutes until softened and lightly browned. Season with salt and add the onions and jalapeño. Cook until onions are translucent and eggplant is nicely browned, about 10 minutes. Add the garlic, cook for 1 minute and add the spices.
  • Stir for 1 minute and add the tomatoes and juices. Add 3 1/2 cups water and bring to a boil. Reduce heat to a simmer and add the beans and corn. Add the lime juice and cilantro, season with salt and pepper and simmer for about 5 minutes.
  • Serve hot, topped with your favorite toppings.

Nutrition Information

Serving: 1cup | Calories: 216kcal | Carbohydrates: 36g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 39mg | Fiber: 13g | Sugar: 7g |
SmartPoints (Freestyle): 7
Keywords Gluten-Free, Plant-Based, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Don’t miss out on the latest and greatest from Skinny Ms…
Be sure to subscribe to our daily enewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

 

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating