Smokey Eggplant & Kidney Bean Chilli

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10 Ingredients

Number of servings

4

800grams kidney beans, canned
2 medium eggplants, sliced into thick cubes
4teaspoons olive oil
1 large onion, peeled and diced
3teaspoons cumin
3teaspoons ground coriander
3teaspoons smoked paprika
1/2teaspoons chilli powder, or to taste
400grams chopped tomatoes, can
1 2/3 cup vegetable stock

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

You won't miss the minced meat in this satisfying bowl of veggie bean chilli.

Serve with rice, fresh coriander and lime wedges.

Method

Step 1 of 5

In a large, deep pan, heat the oil and add the eggplant cube and diced onion. Cook over a medium high heat for 10 minutes, stirring occasionally, until caramelised and soft, in two batches if necessary.

Step 2 of 5

Add the spices and fry for a further two minutes, stirring to coat the eggplant and onions.

Step 3 of 5

Add the kidney beans with the liquid from the cans and chopped tomatoes, stir then pour over the vegetable stock.

Step 4 of 5

Bring to the boil then reduce the heat to low, put a lid on the pan and allow to simmer for 45 minutes, stirring occasionally to prevent the bottom of the pan from burning.

Step 5 of 5

Remove the lid and cook for a further ten minutes, until the sauce has thickened and serve.