Spicy Eggplant & Beef Chili

  • Prep Time 15 min
  • Total Time 1 h 15 min
  • Serves: 6

Ingredients

  • 2 tbsp olive oil, divided 30 mL
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 eggplant, diced into ½-in. (1-cm) cubes
  • 3 garlic cloves, finely chopped
  • 2 jalapeños, seeded and finely chopped
  • 1 lb lean ground beef 500 g
  • 3 tbsp chili powder 45 mL
  • 2 tbsp ground cumin 30 mL
  • ½ tsp pepper 2 mL
  • ¼ tsp salt 1 mL
  • 1 can diced tomatoes (796 mL)
  • 1 can no-sodium kidney beans, drained and rinsed (540 mL)
  • 2 cups no-sodium beef broth (500 mL)

Directions

  • Step 1

    Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.

  • Step 2

    Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.

  • Step 3

    Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.

Tip

For a flavour switch, substitute equal amount of ground turkey for the ground beef and add 1 tsp (5 mL) smoked paprika along with the other spices.

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Nutrition Facts

  • Nutrition Description Per serving (⅙ recipe):
  • Calories 330
  • Fat 14 g
  • Saturated Fat 4 g
  • Carbs 31 g
  • Sugar 9 g
  • Protein 26 g
  • Cholesterol 45 mg
  • Fibre 14 g
  • Sodium 620 mg