I made this recipe a few weeks ago and was so excited about it that I totally forgot to take any pictures! I can't complain though as this gave me the perfect excuse to make it again, as I had to share it.
A cracking alternative to chilli con carne, this recipe is much more than just swapping out some beef for a veggie alternative. Roasting the aubergine chunks before adding to the chilli brings out the flavours fantastically. Black beans instead of the usual kidney beans have a softer, creamier texture and the lentils provide a great base and source of protein.
This is vegan friendly and equally delicious with rice, pasta or potatoes. I actually had leftovers for lunch with a slice of marmite toast!
Serves 4 1 large aubergine, chopped 1 large red onion, diced 1 red pepper, diced 1 tbsp olive oil 1 heaped tsp hot chilli powder (or 1 tbsp mild chilli powder) 1 tsp smoked paprika 1 tsp ground cumin 1 cup red lentils 500g passatta 1 heaped tsp dried oregano 2 tbsp tomato puree 410g can black beans brown rice, to serve (or jacket potato, or pasta!)
Method 1. Pre-heat oven to 180C. Cut the aubergine into bite sized chunks and roast for 20-25 minutes until starting to char. Put to one side. 2. Fry the onion and pepper in olive oil until softened. Add the chilli powder, smoked paprika, cumin and lentil and stir for a minute or so until the lentils are coated. Add the passatta, then fill the passatta jar / carton two thirds full with water and add to the pan. Stir in the oregano and tomato puree. Bring to a bubble, then reduce the heat and simmer with the lid on for 20 minutes. The sauce should thicken (if it reduces too much add a splash of water). 3. Stir in the black beans and roasted aubergine and cook with the lid off for a further 10 minutes. Serve with brown rice.
I’ve looked at the aubergine chilli recipe twice now and each time my mouth has watered! I’m so going to have to make this! 🤤