Eggplant and Bean Chili

Name: Eggplant and Bean Chili
Total time: 50 min
Yield: 4 servings
Ingredients: 1/4 cup neutral oil, such as safflower or canola; 1 pound eggplant (1 medium), peeled and cut into ½-inch cubes (6 cups); Kosher salt and black pepper; 1 small onion, finely chopped (about 1 cup); 2 small carrots, peeled and cut into ¼-inch dice (1 cup); 2 tablespoons tomato paste; 3 large garlic cloves, minced; 1 tablespoon pure chile powder (such as ancho, chipotle or a mix); 1 teaspoon ground cumin; 1/2 teaspoon 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; 1/4 cup thinly sliced scallions, plus more for garnish; 1 tablespoon lime juice; Sour cream, grated Cheddar, sliced jalapeños and tortilla chips, for topping (optional)

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(744)
Comments: Read comments

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)

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Preparation

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.
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.
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.
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.

Ratings

4 out of 5

744 user ratings

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Comments

Kevin2 years ago

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 Plaine2 years ago

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.

Sonum2 years ago

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.

Riva4 months ago

I need this today on a cold winter Virginia day. It was delicious. I skipped the lentils and added olives, which gave it a punch. I also used a packet of dry chili premixed powder. Definitely only the ingredients are pantry stable, except for the eggplant will make again. Quite delicious.

Amy R4 months ago

Based on prior comments I used less water and more spices. Also cooked eggplant a bit longer to ensure it would get really soft almost creamy. Left skin on to save time. Came out great.

Shelby4 months ago

This was really good once I doubled the spices and added some cayenne!

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