Slow Cooker Eggplant Chili

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

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 372 Calories

Ingredients

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

Recipe Instructions

Step 1

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

Cook chili on Low power until beans are tender, about 6 hours.