Eggplant Chili

This flavorful chili is the perfect meal to kick off fall and winter with its easy prep and cleanup! And, the eggplant provides a heartiness that you will not miss if you choose to make it meatless. 

IMG_1217

Cooler weather and chili seem to go hand in hand. Whenever our temperatures drop, it is one of the first dishes I make.  Growing up, chili was the meal we ate every Halloween evening, so it only seemed natural to continue the theme of chili as a ‘kickoff meal’ to fall! It’s also a perfect dish to simmer on a Sunday afternoon and have for the week to eat off of for lunch or dinner. I wanted to add a spin to the typically chili recipe by adding additional vegetables and using ground turkey for my meat-lovin’ husband, and I think my Eggplant Chili is a new favorite of ours! This dish could be easily made vegetarian/vegan by eliminating the ground turkey and using chickpeas in place of kidney beans for that extra protein punch!

IMG_1221

Our next door neighbors grow eggplant, and when there are extras, they always bring some over for us! I have to admit- I have not typically used eggplant in dishes in the past. Only recently (because of our neighbors’ generosity) have I started using it in some entrees, and I’m really enjoying the flavor it adds. Whether it is mixing it into pasta, adding it to our Baked Rosemary Chicken dish or using it in soup, this low carbohydrate, low fat fruit (similar to a tomato) is extremely versatile.  You will likely see eggplant as the “meat” of a recipe for the heartiness it provides.  And the best part of this recipe?! You dump all of the ingredients in one pot for an easy meal and easy cleanup! I also loved having the leftovers for lunch to add a filling meal to get me through my day.

Add ground turkey (as desired), chopped onion, garlic, jalapeños (as desired) to a large pot. Cook over medium heat until the meat is no longer pink and crumble the meat as it cooks by stirring. Add all of the remaining ingredients to the pot except for the beans. Stir to combine and simmer on low for about 2 hours. Add the remaining beans and simmer for another 30 minutes or so. Add seasoning/pepper to taste and remove the bay leaves before serving. Enjoy!IMG_1216

Eggplant Chili
 
Prep time
Cook time
Total time
 
This flavorful chili is the perfect meal to kick off fall and winter with its easy prep and cleanup! And, the eggplant provides a heartiness that you will not miss if you choose to make it meatless.
Author:
Serves: 6
Ingredients
  • 1 lb ground turkey
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-2 jalapeños, diced to taste (seeds removed)
  • 1 large eggplant, peeled and cubed
  • 1 (16 ounce) can stewed tomatoes, undrained, all natural, no added salt
  • 1 (8 ounce) can tomato sauce, all natural, no added salt
  • ½ cup water
  • 2 Tbsp. chili powder
  • 2 Bay leaves
  • 1 Tbsp all purpose flour
  • 1 tsp salt (or to taste)
  • ½ tsp pepper (or to taste)
  • 1 (16 ounce) can kidney beans, drained or can chickpeas, drained
Instructions
  1. Add ground turkey (as desired), chopped onion, garlic, jalapeños (as desired) to a large pot.
  2. Cook over medium heat until the meat is no longer pink and crumble the meat as it cooks by stirring.
  3. Add all of the remaining ingredients to the pot except for the beans.
  4. Stir to combine and simmer on low for about 2 hours.
  5. Add the remaining beans and simmer for another 30 minutes or so.
  6. Add seasoning/pepper to taste and remove the bay leaves before serving.
Nutrition Information
Serving size:  Calories: 253 Fat: 6.8 Saturated fat: 1.8 Carbohydrates: 31.8 Sodium: 964 Fiber: 10.9 Protein: 21.2

 

Related Posts Plugin for WordPress, Blogger...
Share:Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestEmail to someone

Speak Your Mind

*

Rate this recipe: