Recipe: Vegan Japanese Eggplant Chili

Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved

Vegan Japanese Eggplant Chili Ingredients

• 1 tablespoon oil

• large onion, diced

• 2 medium Japanese eggplants, diced

• 1? cups diced fresh mushrooms

• 1 cup water, divided

• 2 (14.5 ounce) cans diced tomatoes

• 1 (15.5 ounce) can kidney beans

• 2 cups chopped butternut squash

• ? cup dry brown lentils

• 2 medium red bell peppers, diced

• 1 medium green bell pepper, diced

• 2 tablespoons unsweetened cocoa powder

• 2 teaspoons chili powder, or more to taste

• 1? teaspoons ground cumin

How to Make Vegan Japanese Eggplant Chili

1. Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.

2. Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.

Vegan Japanese Eggplant Chili Nutritions

• Calories: 214 calories

• Carbohydrate: 38.5 g

• Cholesterol:

• Fat: 2.9 g

• Fiber: 16.3 g

• Protein: 11.1 g

• SaturatedFat: 0.5 g

• ServingSize:

• Sodium: 296.3 mg

• Sugar: 9 g

• TransFat:

• UnsaturatedFat:

Source: Vegan Japanese Eggplant Chili