Eggplant and Bean Chili

By Kay Chun

Published Feb. 2, 2023

Eggplant and Bean Chili
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Rating
4(872)
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; 17 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
872 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.

Dave

Canned lentils were at Whole Foods. Everything else was overpriced there (as usual). Finding the small can of whole tomatoes was harder. I liked another reviewer's comment about adding a larger can of tomatoes, then adding less water, and I may try this next time. My son is a strict vegetarian, so I pretest all the dishes that I serve him. I will make this again, but follow the advise of some of the other reviewers to improve the overall flavor and texture.

elfonamouse

I made this exactly as written and I loved it!

Christa

I love this recipe and have made it several times, swapping in my own homemade lentils and black beans for the kidney beans, and I would make it even more often if there weren't so much prep work involved, due to my multiple sclerosis. This time I swapped in bean cooking liquid for the water, and in hindsight, I should have added the few tablespoons of lentil cooking liquid left over as well. I love lentils. black beans, and eggplant, and this recipe delivers a full day's worth of fiber. I have made it both with peeled eggplant and without, and though I don't usually bother to peel my eggplant for other recipes, I do for this recipe so that it melds better.

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