SLOW COOKER EGGPLANT CHILI

Slow Cooker Eggplant Chili image

This nutritious eggplant chili is easily made in the slow cooker, perfect for a weeknight meal after a busy day.

Provided by JennyJen2009

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 14h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound dried small red beans
1 teaspoon extra-virgin olive oil
1 onion, diced
2 green bell peppers, diced
1 tablespoon fresh minced garlic
1 large eggplant, cubed
1 (28 ounce) can crushed tomatoes
2 tomatoes, chopped
1 (6.5 ounce) can tomato sauce
4 ounces water
2 tablespoons chili powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon red pepper
½ teaspoon cocoa

Steps:

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Add oil to a large skillet over medium heat. Add onion and cook for 5 minutes. Add green bell pepper and garlic and cook 5 minutes more. Add eggplant and stir to combine. Bring to a simmer, about 5 minutes. Reduce heat, and cover skillet; let eggplant mixture cook until barely tender, about 5 minutes more.
Meanwhile, combine drained beans, crushed tomatoes, chopped tomatoes, tomato sauce, water, chili powder, cilantro, cumin, garlic powder, red pepper, and cocoa in a slow cooker and stir to combine. Add eggplant mixture from the skillet and stir to combine.
Cook chili on Low power until beans are tender, about 6 hours.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 70.7 g, Fat 2.8 g, Fiber 28.2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 387 mg, Sugar 8.7 g