Best Lentil And Eggplant Chili Mole Recipes

Lentil and Eggplant Chili Mole image

Provided by lecole54

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs eggplants, cut into 3/4 inch cubes
1 teaspoon olive oil
1 small onion, diced medium
1/2 teaspoon red pepper flakes
1 red pepper, diced medium
3 garlic cloves, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup green lentil, washed
4 cups vegetable broth
1 (15 ounce) can diced tomatoes
2 teaspoons agave nectar or 2 teaspoons maple syrup
cilantro, for garnish (optional)

Steps:

Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and red pepper flakes and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.
Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.

Nutrition Facts : Calories 195.9, Fat 2.3, SaturatedFat 0.4, Sodium 324.5, Carbohydrate 36.2, Fiber 18.1, Sugar 7.6, Protein 11.6

Black Bean, Lentil and Eggplant Chili image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 pound dried black beans, picked through
4 dried pasilla chiles or New Mexico chile peppers, stemmed (remove seeds for less heat)
3 bay leaves
4 large cloves garlic, diced
3 dried cascabel or guajillo chile peppers, stemmed (remove seeds for less heat)
2 dried chipotle chile peppers, stemmed (remove seeds for less heat)
2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ground cumin
1 poblano chile pepper, diced
1 small eggplant (1 pound), cut into 1/4-inch cubes
Kosher salt
1/2 15-ounce can crushed tomatoes
1/2 15-ounce can diced tomatoes
1 tablespoon vegetable bouillon
1/2 cup dried green lentils
Juice of 2 Key limes (or the juice of 1 lime)

Steps:

Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.