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Spicy Eggplant & Beef Chili

6 servings
Dinner

Nutritional Facts Per Serving

330
Calories
26 g
Protein
31 g
Carbs
14 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 330
  • Fat 14 g
    • Saturated   4 g
    • + Trans 
  • Cholesterol 45 mg
  • Sodium   620 mg
  • Carbohydrate 31 g
    • Fibre   14 g
    • Sugars   9 g
  • Protein 26 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron

Method

  1. Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.

  2. Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.

  3. Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.

Recipe Tip: For a flavour switch, substitute equal amount of ground turkey for the ground beef and add 1 tsp (5 mL) smoked paprika along with the other spices.


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