Burnt aubergine veggie chilli
2 hrs 15 min
A smoky vegetable chilli built on charred aubergine, lentils and beans, deepened with dark chocolate and warm spices.
| prepIf using gas hob: char aubergine directly on flame, turning with tongs, until blackened all over; cool, peel off skin, remove stem, roughly chop flesh and set aside. Alternatively, use barbecue or grill at highest setting until completely blackened. | ||||
| 1 tbsp olive oil or rapeseed oil | Fry onion & carrots with salt, 15–20 min | Serve hot over rice with accompaniments | ||
| 1 red onion, diced | ||||
| 2 carrots, finely diced | ||||
| 1 aubergine, charred, peeled & roughly chopped | Add aubergine, lentils, beans, soy, tomatoes, chocolate & spices; stir | Pour in stock, bring to boil, cover & simmer 1½ hrs, stirring every 15–20 min | Uncover, simmer 15 min until thick; stir in lime juice & taste for salt | |
| 70 g puy lentils or green lentils, rinsed | ||||
| 30 g red lentils, rinsed | ||||
| 400 g can kidney beans with liquid | ||||
| 3 tbsp dark soy sauce | ||||
| 400 g can chopped tomatoes | ||||
| 20 g dark chocolate, finely chopped | ||||
| ¼ tsp chilli powder | ||||
| 2 tsp dried oregano | ||||
| 2 tsp ground cumin | ||||
| 2 tsp sweet smoked paprika | ||||
| 1 tsp ground coriander | ||||
| 1 tsp ground cinnamon | ||||
| 800 ml vegetable stock | ||||
| ½ lime, juiced | ||||
| brown rice (for serving) | ||||
| tortilla chips (optional, for serving) | ||||
| mashed avocado (optional, for serving) | ||||
| yogurt or soured cream (optional, for serving) | ||||
| grated cheddar (optional, for serving) | ||||
| roughly chopped coriander (optional, for serving) | ||||
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