Spicy Eggplant & Beef Chili
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
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
3 tbsp chili powder
2 tbsp ground cumin
½ tsp pepper
¼ tsp salt
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)
2 tbsp olive oil, divided
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
3 tbsp chili powder
2 tbsp ground cumin
½ tsp pepper
¼ tsp salt
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
1Heat 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.
2Add 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.
3Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
