Eggplant Chili Recipe

Ok- because a few folks have asked me nicely...here is a starter chili recipe :)

This recipe is for eggplant chili and can easily be made as completely meat free using soy crumbles (which is what I usually do) instead of ground meats.

Since chili is subjective, remember to taste often and adjust seasonings as needed.



Eggplant chili


3 medium eggplant, peeled and cubed

1 each chopped red and yellow peppers

1 14 oz can FF chicken or vegetable broth

2 8 oz cans of tomato sauce

1 can white beans drained and rinsed

1 lb ground turkey (or soy crumbles)

1 chopped onion

1 clove garlic diced

1/2 tsp salt

1/2 tsp pepper

1 TBS Chipotle chili powder

2 TBS Red chili powder

1/4 tsp cumin( I list spices I usually use but spice to taste)

2 tsp olive oil

powdered onion and garlic to taste.




Saute peppers, onion, garlic and a tsp of chili powder in olive oil for about 5 minutes or until veggies are tender.

Add meat and cook until meat is brown.


Transfer meat mixture into a medium pot and add remaining ingredients.


Add remaining spices.


If you like a little bit of a Kick add some ancho chili powder.


If you like more of a kick, add more ancho chili powder.


Cook on low for about 2 hours, stirring occassionally.


Powdered spices tend to cook out easily so feel free to add more spices to taste and some extra liquid if needed.


Cook for about another 30 minutes until the eggplant and beans are soft.

If your chili is a little too soupy throw in a little cous cous ( a little goes a long way!)

Remove from heat an let sit for about 10 minutes so the flavors can soak in.



Enjoy!