Vegan Japanese Eggplant Chili Recipes

VEGAN JAPANESE EGGPLANT CHILI

Vegan Japanese Eggplant Chili image

Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!

Provided by Michelle Atkinson

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon oil
½ large onion, diced
2 medium Japanese eggplants, diced
1 ½ cups diced fresh mushrooms
1 cup water, divided
2 (14.5 ounce) cans diced tomatoes
1 (15.5 ounce) can kidney beans
2 cups chopped butternut squash
⅔ cup dry brown lentils
2 medium red bell peppers, diced
1 medium green bell pepper, diced
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder, or more to taste
1 ½ teaspoons ground cumin

Steps:

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.
Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 38.5 g, Fat 2.9 g, Fiber 16.3 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 296.3 mg, Sugar 9 g

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