Red Pepper Eggplant Chili


chili-aireal

Candy McMenamin – Lexington, SC

Description: This is a spicy chili made with eggplant and cannellini beans.

 

 

 

  • 1 medium onion, coarsely chopped
  • 2 large red bell pepper, seeded and chopped
  • 2 large eggplants, peeled and cubed
  • 1 16-oz can low-salt stewed tomatoes, undrained
  • 1 4.25-oz can chopped black olives, drained
  • 1 8-oz can low-salt tomato sauce
  • 2 tbsp red chili powder
  • Red pepper flakes, to taste
  • 2 tbsp dark molasses
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 19-oz cans cannellini beans (white kidney beans), undrained
  • Garnish: Sour cream and sliced black olives, if desired

Directions

In a Dutch oven, sauté onions, red peppers, and eggplants over medium-high heat, stirring constantly, until tender, about 4-5 minutes.

Add remaining ingredients except cannellini beans. Mix well. Cover, reduce heat to low, and simmer 1 hour. Stir occasionally.

After 1 hour, stir in cannellini beans. Cover and continue cooking 30 minutes, stirring occasionally.

Serve hot with a dollop of sour cream and garnish with sliced olives sprinkled on top, if desired.

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Nutrition Information

Red Pepper Eggplant Chili

Servings per Recipe:

Amount per Serving

Calories:  319

Calories from Fat:  

Total Fat:  4g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  1972mg

Carbohydrates:  65g

Dietary Fiber:  16g

Protein:  13g

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