Burnt aubergine veggie chilli

Charred aubergine gives this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative. Try this warming burnt aubergine veggie chilli chilli recipe then check out our vegan chillifive-bean chilli, vegetarian chilli and slow-cooker black bean chilli.

Apologies that the dish picture here is not mine. I have made this recipe many times and each time, the pictures I have taken have not done it justice which is why it has taken so long to get this recipe up here. That is a shame, because this is one of the tastiest recipes I have tried for a while - the fact that it is veggie and has 4 of your 5 a day is an incidental, which to me is a sign of a successful veggie recipe. I am, thanks to Ottolenghi, Y, a great fan of the mighty aubergine especially when, as here it is charred first. It is an intoxicating flavour and a silky if I suspect some would say slimy texture. For those who dont like them I would suggest trying this anyway, as the aubergine melts into the chilli in a fabulous way.

Burnt aubergine veggie chilli

This warming aubergine chilli is low fat and 4 of your 5 a day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings. If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside. In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for mins until the carrots have softened. Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce.

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Burnt aubergine chilli is a hearty meal that's naturally vegan and easy to make in just over an hour. This smoked aubergine chilli is a super healthy vegan recipe that you can serve over rice or accompanied by tortilla chips. You won't even notice it doesn't have meat in it! Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!

If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside. In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for mins until the carrots have softened. Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning — add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Burnt aubergine veggie chilli

A good chilli is the perfect summer food! I love the depth of flavour in this quick to cook, no fuss family meal. You can use any two cans of beans. Getting Ahead: this dish is the perfect make-ahead dish, you can cook this days in advance. A chilli is made for serving with all sorts of bits and bobs, I love to serve this with rice, a good spicy fresh tomato and onion salsa, a good thick yogurt, grated mature cheddar cheese and a fabulous guacamole on the side. Burnt Aubergine Veggie Chilli. The decadent addition of a piece of chocolate adds a bit of richness but you can omit. Freezer friendly too.

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Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Back to Recipes Vegetable soup recipes Creamy soup recipes Chicken soup recipes Low-carb soup recipes. Home Recipes Burnt aubergine veggie chilli. Subscribe Now. Total time 1 hr and 15 mins. Back to Drinks Best vodkas to try English whiskey Tequila guide. I love eggplant and always look for new ways to cook it. Back to Recipes Quick vegetarian recipes Vegetarian curries Meat free recipe ideas. Preparation and cooking time. In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for mins until the carrots have softened. Overall rating.

Aubergine mushroom and lentil chilli — a warming, smoky, spicy vegan chilli that is pure comfort food on a cold night! This chilli is packed full of lentils, beans and veggies.

If you don't have adzuki beans, you can substitute them with red kidney beans. Add the chopped tomatoes and then transfer the aubergines back to the pan. This warming aubergine chilli is low fat and four of your five-a-day. Back to Baking Jam doughnuts Puff pastry recipes Choco chip cookies. Podcast Video Travel Reviews Subscribe. Love the idea for making chili with eggplants! Thank you for taking the time to leave a comment. To make this veggie-loaded chilli, you need aubergines, a red pepper, adzuki beans, and lentils, but you can also add some other vegetables such as butternut squash or sweet potatoes if you want. Add tomatoes and taste adding a pinch of salt if needed. Taste and season with salt and pepper. Lebanese Lentil Soup with Lemon and Kale. Bring the chilli to a boil, then lower the heat, cover with a lid, and simmer for 30 minutes, occasionally stirring so the chilli doesn't stick to the bottom of the pan. Back to How to School packed lunch ideas Hot lunch ideas Healthy lunch ideas for work Easy lunch ideas. The resulting chilli, is like the best chillis, a multi-level taste experience.