BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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T Brown (Brownie226)
[email protected]I'm not a big fan of eggplant, but I really enjoyed this chili. The flavors are well-balanced and the eggplant adds a nice smoky flavor. I will definitely be making this again.
Tiida Dickson
[email protected]This chili is so easy to make and it's absolutely delicious. I love the combination of black beans, lentils, and eggplant. It's a great way to get your daily dose of veggies.
Raja Hamid
[email protected]I was a bit hesitant about the eggplant, but I'm so glad I tried this recipe. It adds a really unique flavor and texture to the chili. I will definitely be making this again.
Benbecky Rodriguez
[email protected]This is a great recipe for a healthy and filling chili. I used canned black beans and lentils to save time, and it still turned out great. I also added a bit of chopped spinach for extra nutrition.
Charnel Hines
[email protected]This chili is amazing! The flavors are so rich and complex, and the eggplant adds a really nice smoky flavor. I will definitely be making this again.
Onyeka Uzor
[email protected]This is a hearty and flavorful chili that is perfect for a cold night. The black beans, lentils, and eggplant add a variety of textures and flavors, and the spices give it a nice kick. I served it with sour cream and avocado, and it was a hit with my
Hakeem Muddasir
[email protected]I'm not a big fan of eggplant, but I really enjoyed this chili. The flavors are well-balanced and the eggplant adds a nice smoky flavor. I will definitely be making this again.
Bombon 07
[email protected]This chili is so easy to make and it's absolutely delicious. I love the combination of black beans, lentils, and eggplant. It's a great way to get your daily dose of veggies.
Laxmi Pathak
[email protected]I was a bit hesitant about the eggplant, but I'm so glad I tried this recipe. It adds a really unique flavor and texture to the chili. I will definitely be making this again.
Rose Monroe
[email protected]This is a great recipe for a healthy and filling chili. I used canned black beans and lentils to save time, and it still turned out great. I also added a bit of chopped spinach for extra nutrition.
Jedi Powell
[email protected]This chili is amazing! The flavors are so rich and complex, and the eggplant adds a really nice smoky flavor. I will definitely be making this again.
David Ndah
[email protected]This is a hearty and flavorful chili that is perfect for a cold night. The black beans, lentils, and eggplant add a variety of textures and flavors, and the spices give it a nice kick. I served it with sour cream and avocado, and it was a hit with my
Jay Lucifano
[email protected]I'm not a big fan of eggplant, but I really enjoyed this chili. The flavors are well-balanced and the eggplant adds a nice smoky flavor. I will definitely be making this again.
Alhaji Auwalu
[email protected]This chili is so easy to make and it's absolutely delicious. I love the combination of black beans, lentils, and eggplant. It's a great way to get your daily dose of veggies.
Sukdev Mojumdar
[email protected]I was a bit hesitant about the eggplant, but I'm so glad I tried this recipe. It adds a really unique flavor and texture to the chili. I will definitely be making this again.
Tayyab Hassan
[email protected]This is a great recipe for a healthy and filling chili. I used canned black beans and lentils to save time, and it still turned out great. I also added a bit of chopped spinach for extra nutrition.
Mujahid Bhatti
[email protected]I made this chili last night and it was amazing! The flavors were so rich and complex, and the eggplant added a really nice smoky flavor. I will definitely be making this again.
Uswat Ajoke
[email protected]This chili is a delicious and hearty meal that is perfect for a cold night. The black beans, lentils, and eggplant add a variety of textures and flavors, and the spices give it a nice kick. I served it with sour cream and avocado, and it was a hit wi