Delicious Daily: Smoky eggplant chilli beans

Eggplant chilli beans

With smoky flavours, zesty limes, and rich sauce – the real kick is that it’s healthy!

delicious. has established itself as the highest-selling premium food title in the Australian market. delicious. daily can be ordered now, and follows on from the success of At Our Table.

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!

(Serves 4)

 

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.

 

For this recipe and many others, order delicious. daily today.

 

Posted on November 6, 2017 by

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"Delicious Daily: Smoky eggplant chilli beans"

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