two bowls of veggie chilli with sour cream and lime, and a side of rice

Aubergine chilli

Name: Aubergine chilli
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 3 aubergines cubed; 4 tbsp vegetable oil; 1 onion finely chopped; 4 garlic finely chopped; 2 red peppers chopped; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika; 1 tbsp chipotle paste; 2 x 400g tins chopped tomatoes; 2 x 400g tins kidney beans rinsed and drained; a small bunch coriander; 1 lime cut into wedges; vegan coconut yogurt to serve; steamed rice to serve

Adam Bush

Published: May 18, 2021 at 11:37 AM

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Serves 4

Easy

Total time: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Charred aubergine gives this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative

Gluten free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this warming aubergine chilli recipe then check out our vegan chilli, five-bean chilli, vegetarian chilli and slow-cooker black bean chilli. Also take a look at more aubergine recipes such as our aubergine curry, aubergine salad, ratatouille and aubergine lasagne.

Ingredients

Nutrition

3 aubergines

cubed
4 tbsp vegetable oil
1 onion

finely chopped
4 garlic

finely chopped
2 red peppers

chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tbsp chipotle paste
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans

rinsed and drained
a small bunch coriander
1 lime

cut into wedges
vegan coconut yogurt

to serve
steamed rice

to serve

Nutrition: per serving

kcal394

low
fat14.1g
saturates1.3g
carbs39.8g
sugars19.4g
fibre23.3g
protein15.2g
salt0.1g

Method

step 1

Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt, and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes, in batches, until browned and charred, then scoop out onto a plate.
step 2

Tip in the remaining oil, the onion and a pinch of salt, and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers, dried spices and chipotle paste. Stir for 2-3 minutes, then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines, season well and simmer gently for 40 minutes until thickened.
step 3

Stir in the coriander and serve with lime wedges, coconut yogurt and steamed rice.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

We have plenty more great aubergine recipes

Aubergine stuffed with pisto

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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