Eggplant Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 eggplants - diced into 1/2" cubes2 cloves of garlic chopped2 tbsp oilve oil1 shallot - chopped2-3 small cans of tomato sauce (no salt added if preferred)1 14oz can diced tomato (I used fire roasted)1 can pinto beans (do not drain)1 can black beans (do not drain)1-2 tbsp ground cumin3-4 tbsp chili powder2 tsp oregano1 tbsp ground mustard powder1 package frozen spinach (defrosted)
This recipe makes approximate (6) 1.5 cup servings.
Heat olive oil and saute garlic and shallots until transparent.
Add Eggplant and 1/2 cup of water and cover. Cook for about 10 minutes.
Add all the remaining ingredients EXCEPT spinach and cook for approximately 1 hour. Stir every 15 minutes to ensure it's not sticking to the pot.
Add in spinach and simmer for an additional 15 min.
Serve with brown/whole grain rice, or tortilla chips and low fat cheese for kids.
Number of Servings: 6
Recipe submitted by SparkPeople user GINATING.
Heat olive oil and saute garlic and shallots until transparent.
Add Eggplant and 1/2 cup of water and cover. Cook for about 10 minutes.
Add all the remaining ingredients EXCEPT spinach and cook for approximately 1 hour. Stir every 15 minutes to ensure it's not sticking to the pot.
Add in spinach and simmer for an additional 15 min.
Serve with brown/whole grain rice, or tortilla chips and low fat cheese for kids.
Number of Servings: 6
Recipe submitted by SparkPeople user GINATING.
Nutritional Info Amount Per Serving
- Calories: 298.3
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,019.4 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 17.1 g
- Protein: 13.9 g
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