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Eggplant and Bean Chili

By Kay Chun

Published Feb. 3, 2023

Eggplant and Bean Chili
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Rating
4(791)
Comments
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This rich vegetarian chili is made with meaty eggplant, red kidney beans (which create a hearty texture) and lentils (which create creaminess). Caramelized eggplant and sweet carrots simmer in a garlic-infused tomato sauce with classic chili spices until the eggplant breaks down into a saucy, savory ragù. The kidney beans retain some of their bite to balance the silky eggplant. Serve the chili with a toppings bar for a festive spread. Leftovers transform into a terrific meal with pasta the next day, reheated and tossed with spaghetti and grated Parmesan.

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Ingredients

Yield:4 servings
  • ¼cup neutral oil, such as safflower or canola
  • 1pound eggplant (1 medium), peeled and cut into ½-inch cubes (6 cups)
  • Kosher salt and black pepper
  • 1small onion, finely chopped (about 1 cup)
  • 2small carrots, peeled and cut into ¼-inch dice (1 cup)
  • 2tablespoons tomato paste
  • 3large garlic cloves, minced
  • 1tablespoon pure chile powder (such as ancho, chipotle or a mix)
  • 1teaspoon ground cumin
  • ½teaspoon dried oregano
  • 1(14-ounce) can whole tomatoes and their juices, crushed with your hands
  • 1(15-ounce) can red kidney beans, rinsed
  • 1(14-ounce) can lentils, rinsed
  • ¼cup thinly sliced scallions, plus more for garnish
  • 1tablespoon lime juice
  • Sour cream, grated Cheddar, sliced jalapeños and tortilla chips, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

415 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 22 grams dietary fiber; 16 grams sugars; 24 grams protein; 1216 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add eggplant, season with salt and pepper and cook, stirring occasionally, until softened and golden in spots, 5 minutes; transfer to a plate.

  2. Step 2

    Reduce heat to medium-low. Add the remaining 2 tablespoons oil, then add the onion and carrots to the pot and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add tomato paste and garlic, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 3 minutes. Stir in chile powder, cumin and oregano until well blended.

  3. Step 3

    Add tomatoes, kidney beans, lentils, the reserved eggplant and 2 cups of water. Bring to a boil over medium-high heat, stirring to release any browned bits from the bottom of pot. Cover, reduce heat to medium-low and cook, undisturbed, until eggplant is very tender and flavors have melded together, 30 minutes. Uncover and stir, mashing some of the eggplant to create some creamy texture.

  4. Step 4

    Stir in the scallions and lime juice; taste and season with salt and pepper. Divide chili among bowls and garnish with more scallions. Finish with any of the optional toppings and serve warm.

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Ratings

4 out of 5
791 user ratings
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Comments

Kevin

This is a good idea but needs seriously more heat. Also is there such a thing as canned lentils? Not in my part of the world. So I added 7 ounces of dried lentils and 2 cups of water. But this needs to be spiced up considerably. We added a heavy table spoon of garlic chili, some turmeric, a thinly sliced jalapeno pepper with the carrots, and doubled the chili powder. A dish this big absorbs that easily and made it great. Served with rice and grated cheese. Would make again but modified

Martha Plaine

Nice recipe - the addition of eggplant is especially appealing. But why bother with canned lentils when dried lentils cook so quickly? My favorites are the French Le Puy - ready in 15 or 20 minute.

Sonum

Straightforward recipe. I left skin on the eggplant for extra fiber/nutrition and it still tasted great. Does need more punch of flavor, lacked overall depth.

andrew

honestly wonder if the negative reviews come from folk who didn’t salt and pepper as advised. i used seasonings from burlap and barrel and was impressed with flavor and enjoyably filling with tortilla chips. also used past best date green lentils (7oz) and used mostly leftover veggie broth (3.5c)with some water (1c).

Barbara Paris

I made the recipe as written, but with much more heat as recommended by others (piment d'Espelette and cumin); I also substituted with red onion and shallots. I had leftovers, which I used to make tacos the next day : (2 tbsp of chili, 1 tbsp of crême fraiche, high quality ground corn tortillas, and cheddar. Delicious !

Kimberley

I made this. It was delicious. I could do without the tomato paste because I think it makes it overly sweet and I had no use for the remainder of the can. I also substituted vegetable stock for the water. That’s it! Thanks so much for a great recipe!

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