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Aubergine chilli

Name: Aubergine chilli
Total time: 1 h 15 min
Ingredients: aubergines 3, cubed; vegetable oil 4 tbsp; onion 1, finely chopped; garlic 4, finely chopped; red peppers 2, chopped; ground cumin 2 tsp; ground coriander 2 tsp; smoked paprika 2 tsp; chipotle paste 1 tbsp; chopped tomatoes 2 x 400g tins; kidney beans 2 x 400g tins, rinsed and drained; coriander a small bunch; lime 1, cut into wedges; vegan coconut yogurt, to serve; steamed rice, to serve

1 hour 15 minutes
serves 4
Easy

Charred aubergine gives this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative

By Adam Bush

Published: May 18, 2021 at 11:37 am

Try this warming aubergine chilli recipe then check out our vegan chilli, quinoa chilli, vegetarian chilli and slow-cooker black bean chilli.

Ingredients

aubergines 3, cubed
vegetable oil 4 tbsp
onion 1, finely chopped
garlic 4, finely chopped
red peppers 2, chopped
ground cumin 2 tsp
ground coriander 2 tsp
smoked paprika 2 tsp
chipotle paste 1 tbsp
chopped tomatoes 2 x 400g tins
kidney beans 2 x 400g tins, rinsed and drained
coriander a small bunch
lime 1, 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.