Get ready to tantalize your taste buds with a dish that’s bursting with flavor and character—Burnt Aubergine Veggie Chili! This Mexican-inspired recipe combines the smoky richness of charred aubergines with hearty beans and vibrant vegetables, making it a perfect choice for a cozy dinner or meal prep for the week. In just under an hour, you can whip up a pot of this delicious chili that serves six, ensuring there’s plenty to share (or savor all to yourself!). Dive into this recipe and discover how easy it is to create a comforting bowl of goodness that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 large aubergines
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing the aubergines. Preheat your oven to 450°F (230°C). Pierce the whole aubergines with a fork several times and place directly on a gas stovetop burner or under the broiler. Char the skin completely, turning occasionally, until the entire surface is blackened and the interior is soft (about 10-12 minutes).
- Once charred, place the aubergines on a cutting board and let them cool slightly. Carefully split open and scoop out the soft, smoky flesh, discarding the burnt skin. Roughly chop the aubergine flesh and set aside.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and bell peppers, sautéing until the onions become translucent and slightly softened (about 5-6 minutes).
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown.
- Stir in the chili powder and cumin, coating the vegetables and allowing the spices to toast for about 1 minute. This helps release their essential oils and deepen the flavor.
- Add the drained black beans, kidney beans, diced tomatoes, and chopped burnt aubergine flesh to the pot. Stir to combine all ingredients thoroughly.
- Pour in enough water or vegetable broth to just cover the ingredients. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
- Season with salt and pepper to taste. The chili should thicken and the flavors should meld together. If it becomes too thick, add a little more water or broth.
- Remove from heat and let the chili rest for 5-10 minutes before serving. This allows the flavors to further develop and the chili to slightly cool.
- Serve hot in bowls. Optional garnishes include chopped fresh cilantro, a dollop of vegan sour cream, or sliced avocado.
Tips
- Perfectly Charred Aubergines: For the best flavor, don’t rush the charring process. Ensure the skin is completely blackened for that deep, smoky taste. If you don’t have a gas stovetop, broiling in the oven works just as well!
- Spice It Up: Feel free to adjust the amount of chili powder based on your heat preference. Adding a pinch of cayenne pepper can elevate the spice level for those who enjoy a little kick.
- Add More Veggies: This recipe is versatile! Consider adding corn, zucchini, or even some diced carrots to enhance the nutritional value and texture of your chili.
- Let It Rest: Allowing the chili to sit for 5-10 minutes after cooking helps the flavors meld together beautifully. It’s worth the wait!
- Garnish for Greatness: Elevate your chili with fresh garnishes like chopped cilantro, avocado, or a dollop of vegan sour cream. These additions not only enhance the presentation but also add a refreshing contrast to the rich chili.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
