Soup

Eggplant Chili is for Soup.

Eggplant Chili takes 20 minutes to prepare.

Eggplant Chili takes 60 minutes to cook.

Eggplant Chili makes 6 servings.

The ingredients for Eggplant Chili are:

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)

Here is how you make Eggplant Chili:

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: 6Recipe submitted by SparkPeople user GINATING.

The nutritional information for Eggplant Chili is:

• 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

Eggplant Chili is Mexican cuisine.

The dietary needs meet for Eggplant Chili is Vegetarian