Black Bean and Eggplant Chili

This hearty, plant-based black bean and eggplant chili is a flavorful, low-cost dinner that stretches ingredients far. Eggplant adds meaty texture without meat, while black beans bring protein and fiber. Spiced warmly, it simmers into a comforting bowl perfect for winters, served over rice or with flatbread. Easy to make ahead and even better the next day.

Ingredients

• For 6 servings, use these affordable staples:

• 2 medium eggplants, cubed (about 1.5 pounds, no need to peel)

• 2 cans (15 ounces each) black beans, drained and rinsed (or 3 cups home-cooked)

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, chopped (or green if cheaper)

• 1 can (28 ounces) crushed tomatoes

• 2 cups vegetable broth or water

• 2 tablespoons olive oil

2 teaspoons ground cumin

• 1 tablespoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• Salt and black pepper to taste

• Optional: 1 teaspoon cayenne or green chilies for heat, fresh cilantro for garnish

Direction

• Simple steps for rich, satisfying chili:
• Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, sauté 5 minutes until softened. Add minced garlic and cook 1 minute more.
• Step 2: Stir in cubed eggplant, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 8 to 10 minutes, stirring often, until eggplant starts to soften and brown lightly.
• Step 3: Pour in crushed tomatoes, black beans, and broth or water. Bring to a gentle boil, then reduce heat to low.
• Step 4: Cover and simmer 25 to 35 minutes, stirring occasionally, until eggplant is tender and flavors meld. Add more liquid if too thick.
• Step 5: Taste and adjust seasoning. Serve hot, garnished with cilantro if desired. Store leftovers in the fridge up to 4 days or freeze for 3 months.

Nutrients Information

Per serving (about 1.5 cups, approximate values)

• Calories: 220 to 260
• Total Fat: 5 grams
• Saturated Fat: 0.7 grams
• Cholesterol: 0 milligrams
• Sodium: 450 to 600 milligrams (lower with low-sodium tomatoes/broth)
• Total Carbohydrates: 38 grams
• Dietary Fiber: 12 to 14 grams
• Sugars: 8 grams (natural from vegetables)
• Protein: 10 grams
• High in fiber for fullness, rich in antioxidants from eggplant and tomatoes, excellent plant-based protein source.

Recipes Credit

Adapted from classic vegetarian chili recipes popular in budget-conscious home cooking, with eggplant added for extra volume and texture as seen in Mediterranean and South Asian-inspired dishes. Draws from simple one-pot meals on sites like Budget Bytes and local desi family variations using seasonal veggies. Freshly tailored here for nutritious, affordable everyday eating.