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Bowl of Eggplant Lentil Porter Chili on a Distressed Surface with Water Glass, Spoon, and Bunch of Cilantro
Eggplant Lentil Porter Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This hearty vegan porter chili is made with with eggplant chunks, lentils, and red bell peppers simmered in a spicy beer-infused tomato base.
Course: Entree
Cuisine: American
Servings: 4 servings (1 ½ cups each)
Calories: 369 kcal
Author: Alissa
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
  1. 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.
  2. 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.
  3. Bring the mixture to a low simmer and allow to cook over low heat until the eggplant is tender, about 20 minutes, stirring occasionally.
  4. 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.
  5. Ladle into bowls and top with toppings of choice.
Recipe Notes

Nutrition information does not include toppings.

Nutrition Facts
Eggplant Lentil Porter Chili
Amount Per Serving
Calories 369 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 1.4g7%
Sodium 990mg41%
Potassium 954mg27%
Carbohydrates 54.1g18%
Fiber 16.5g66%
Sugar 19.7g22%
Protein 13.1g26%
Calcium 90mg9%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.