Vegan Japanese Eggplant Chili

Japanese eggplant, butternut squash, mushrooms, and lentils deliver complementary flavor and texture in every bite of this vegan chili.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 214 Calories

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon oil
• 1 medium green bell pepper, diced
• 1 cup water, divided
• 2 medium Japanese eggplants, diced
• 1 (15.5 ounce) can kidney beans
• 2 cups chopped butternut squash
• 2 medium red bell peppers, diced
• 2 teaspoons chili powder, or more to taste
• 0.5 large onion, diced
• 1.5 teaspoons ground cumin
• 1.5 cups diced fresh mushrooms
• 0.66666668653488 cup dry brown lentils

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.

Step 2

Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.