With smoky flavours, zesty limes, and rich sauce – the real kick is that it’s healthy!
Smoky eggplant chilli beans
With all the flavours of family-favourite chilli con carne, there’s nothing lost here without the mince. This is the one to sneak in front of even the most dedicated carnivore!
1/3 cup (80ml) extra virgin olive oil
2 eggplants, chopped
1 red capsicum, chopped
400g can chopped tomatoes
2 tbs caramelised onion (from delis and supermarkets)
11/2 tsp each ground cumin, coriander and smoked paprika (pimenton)
1 tsp dried chilli flakes
400g can red kidney beans, rinsed, drained
1 cup (250ml) vegetable stock
Finely grated cheddar, avocado wedges, sliced green chilli, coriander sprigs, toasted corn
tortillas and sour cream, to serve
Heat oil in a large saucepan over medium-high heat. Add eggplant and cook, turning frequently, for 15 minutes or until golden. Using a slotted spoon, transfer to a tray and set aside.
Add capsicum to the pan and cook, turning frequently, for 3-4 minutes or until tender. Add tomato, onion, spices, kidney beans, stock and 1/2 cup (125ml) water. Simmer for 25 minutes or until thick and reduced.
Return eggplant to pan and cook for 10 minutes or until tender and cooked through. Season. Divide among serving bowls and top with cheese, avocado, green chilli and
coriander. Serve with tortillas and sour cream.
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Posted on November 6, 2017 by Larissa Bricis