Ingredients with Measurements:
- 1 large eggplant, diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes
- 2 tablespoons of tomato paste
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable broth
- 2 tablespoons of olive oil
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced eggplant, red and green bell peppers, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes until the vegetables are slightly softened.
4. Add the diced tomatoes, tomato paste, chickpeas, and vegetable broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-35 minutes until the eggplant is tender.
6. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 220
Fat: 7g
Carbohydrates: 35g
Protein: 9g
Fiber: 10g
Sugar: 11g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer or have on hand.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use any type of canned tomatoes you prefer, such as crushed or whole peeled.
Variations:
- Add some heat by adding a diced jalapeño pepper or a pinch of cayenne pepper.
- Add some texture by adding some corn or diced zucchini.
- Make it heartier by adding some cooked quinoa or brown rice.
Tips and tricks:
- Make sure to dice the eggplant and bell peppers into similar sizes to ensure even cooking.
- If you prefer a smoother chili, you can use an immersion blender to blend some of the vegetables before adding the chickpeas and broth.
- This chili can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls and top with some shredded cheese, sour cream, or diced avocado.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado, or sliced jalapeño peppers.
Pairings:
This chili pairs well with a side salad or some crusty bread.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Garlic bread or cornbread
- Roasted vegetables such as broccoli or Brussels sprouts
Troubleshooting advice:
- If the chili is too thick, you can add more vegetable broth or water to thin it out.
- If the chili is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the chili to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chili is a popular dish that originated in Texas in the late 1800s. It typically consists of meat, beans, and spices, but this vegetarian version swaps out the meat for eggplant and chickpeas.
Flavor profiles:
This chili has a smoky and slightly spicy flavor from the chili powder and smoked paprika. The eggplant adds a meaty texture and the chickpeas provide a nutty flavor.
Serving suggestions:
Serve this chili with some crusty bread or a side salad for a complete meal.
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