Vegan Japanese Eggplant Chili

Hearty vegan eggplant chili. The cocoa adds depth of color and character to this satisfying meal. The mushrooms, Japanese eggplant, and lentils fill out the dish with complementary textures. Toddler- and hubby-approved!

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

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons ground cumin
• 2 (14.5 ounce) cans diced tomatoes
• 1 ½ cups diced fresh mushrooms
• 1 tablespoon oil
• 1 medium green bell pepper, diced
• 1 cup water, divided
• ½ large onion, diced
• 2 medium Japanese eggplants, diced
• 1 (15.5 ounce) can kidney beans
• 2 cups chopped butternut squash
• ⅔ cup dry brown lentils
• 2 medium red bell peppers, diced
• 2 teaspoons chili powder, or more to taste

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.