Dinner

Shanna's Slow Cooker Eggplant Chili is for Dinner.

Shanna's Slow Cooker Eggplant Chili takes 15 minutes to prepare.

Shanna's Slow Cooker Eggplant Chili takes 180 minutes to cook.

Shanna's Slow Cooker Eggplant Chili makes 4 servings.

The ingredients for Shanna's Slow Cooker Eggplant Chili are:

Small can or half lg can diced tomatoes
lg can red kidney beans
1 medium yellow onion
1 or 2 cloves garlic
1/2 eggplant, cubed
1 can sweet corn
1.5-2 tbsp taco seasoning
pickled jalapeno slices, diced, to taste
2 tsp beef bouillon concentrate (or use vegan substitute)

Here is how you make Shanna's Slow Cooker Eggplant Chili:

Dice the onion and eggplant, mince the garlic. Put in crockpot with beans, corn and 1/2 cup water. Cook on high until onions are almost softened, about 1 hour. Add corn, taco seasoning, jalapeno's, beef bouillon, and canned tomatoes. Continue cooking for another 2 hours for flavours to blend.Serving Size:?makes 4 2-cup servings

The nutritional information for Shanna's Slow Cooker Eggplant Chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 238.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,226.0 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 14.9 g
• Protein: 12.3 g