Spicy Eggplant Chili
This vegetarian eggplant chili has just the right amount of spice and tastes great in those cold winter months.
Servings: 6 people
Calories: 216kcal
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
Serving: 1cup | Calories: 216kcal | Carbohydrates: 36g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 39mg | Fiber: 13g | Sugar: 7g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7