EGGPLANT CHILI

Eggplant Chili image

This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.

Provided by ratherbeswimmin

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

Steps:

Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
Add all the remaining ingredients except the kidney beans.
Stir to combine.
Cover and lower heat; simmer for 2 hours.
Add in kidney beans; stir.
Cover and cook 30 minutes; adjust seasoning to taste.

*** Explore more Eggplant Chili Recipes »

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