Sack Lunch: Black Bean Chili With Eggplant

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes


15 x dried New Mexican red chilies (about 3 ounces)

3 cups water

1/4 cup extra-virgin olive oil

2 x small red onions, finely chopped

4 x garlic cloves, minced

28 ounce plum tomatoes, drained and chopped

1/2 tbsp ground coriander

1/2 tsp ground cumin

1 x bay leaf

2 cups cooked black beans

As accompaniments: White cheddar, coarsely grated

Red onions, finely diced

Cilantro, coarsely chopped

Cooked brown rice, wheatberries, or tortilla chips

You might also like

Slow-Cooker Vegetarian Chili With Sweet Potatoes
Real Simple
Vegetarian Sweet Potato Chili Recipe
Cookie and Kate
Vegetarian Butternut Squash Chipotle Chili With...
Cookie and Kate
Black Bean And Sweet Potato Tacos
Joy The Baker
Vegetarian Black Bean Chili With Orange And Cumin
Bon Appetit
Vegetarian Black Bean Chili Recipe
Food Republic
Espresso Black Bean Chili
Mark Bittman
Healthy 3-Bean And Quinoa Chili
SHAPE Magazine
Southwestern Beef Chili With Corn
Real Simple
Crock Pot Chicken Taco Chili
Skinny Taste