Eggplant Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Eggplant Chili calories by ingredient
Introduction
Vegetarian Chili Vegetarian ChiliNumber of Servings: 6
Ingredients
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2 eggplants - diced into 1/2" cubes
2 cloves of garlic chopped
2 tbsp oilve oil
1 shallot - chopped
2-3 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 cumin
3-4 tbsp chili powder
2 tsp oregano
1 tbsp ground mustard powder
1 package frozen spinach (defrosted)
Directions
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.
Member Ratings For This Recipe
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