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Try this warming aubergine chilli recipe then check out our vegan chilli, five-bean chilli, vegetarian chilli and slow-cooker black bean chilli. Also take a look at more aubergine recipes such as our aubergine curry and aubergine lasagne.

Ingredients

  • 3 aubergines, cubed
  • 4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic, finely chopped
  • 2 red peppers, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tbsp chipotle paste
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins kidney beans, rinsed and drained
  • a small bunch coriander
  • 1 lime, cut into wedges
  • vegan coconut yogurt, to serve
  • steamed rice, to serve

Method

  • STEP 1

    Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt, and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes, in batches, until browned and charred, then scoop out onto a plate.

  • STEP 2

    Tip in the remaining oil, the onion and a pinch of salt, and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers, dried spices and chipotle paste. Stir for 2-3 minutes, then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines, season well and simmer gently for 40 minutes until thickened.

  • STEP 3

    Stir in the coriander and serve with lime wedges, coconut yogurt and steamed rice.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

We have plenty more great aubergine recipes

Aubergine stuffed with pisto

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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