Eggplant Lentil Porter Chili
This hearty vegan porter chili is made with with eggplant chunks, lentils, and red bell peppers simmered in a spicy beer-infused tomato base.
Servings: 4 servings (1 ½ cups each)
Calories: 369kcal
Ingredients
- 2 cups vegetable broth
- ½ cup dried brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 14 ounce can crushed tomatoes
- 1 14 ounce can diced tomatoes
- 1 12 ounce bottle of porter
- 1 medium eggplant, diced
- 3 tablespoons granulated vegan sugar, I used coconut sugar
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- Salt and pepper to taste
- Cayenne pepper hot sauce, to taste
For Topping (pick your favorites):
- Fresh scallions
- Chopped cilantro
- Cashew Cream
- Avocado
- A drizzle of tahini
Instructions
- Place the lentils and broth into a medium saucepan and place it over high heat. Bring the broth to a boil, lower heat, and allow to simmer until the lentils are tender, about 30 minutes.
- While the lentils cook, heat olive oil in large pot over medium heat. Add the onion and red belle pepper, and sauté until softened, about 5 minutes. Add garlic and sauté another minute, until very fragrant. Add the crushed and diced tomatoes, porter, eggplant, sugar, cumin, and chili powder.
- Bring the mixture to a low simmer and allow to cook over low heat until the eggplant is tender, about 20 minutes, stirring occasionally.
- Drain any excess liquid from the lentils and stir them into the pot with the chili. Allow to simmer for 2 to 3 minutes longer. Season with salt and pepper to taste, then add some hot sauce if you'd like a bit more kick.
- Ladle into bowls and top with toppings of choice.
Notes
Nutrition information does not include toppings.
Nutrition
Calories: 369kcal | Carbohydrates: 54.1g | Protein: 13.1g | Fat: 9.7g | Saturated Fat: 1.4g | Sodium: 990mg | Potassium: 954mg | Fiber: 16.5g | Sugar: 19.7g | Calcium: 90mg | Iron: 5.9mg