Eggplant and Bean Chili Recipe (2024)

This is a good idea but needs seriously more heat. Also is there such a thing as canned lentils? Not in my part of the world. So I added 7 ounces of dried lentils and 2 cups of water. But this needs to be spiced up considerably. We added a heavy table spoon of garlic chili, some turmeric, a thinly sliced jalapeno pepper with the carrots, and doubled the chili powder. A dish this big absorbs that easily and made it great. Served with rice and grated cheese. Would make again but modified

Nice recipe - the addition of eggplant is especially appealing. But why bother with canned lentils when dried lentils cook so quickly? My favorites are the French Le Puy - ready in 15 or 20 minute.

Straightforward recipe. I left skin on the eggplant for extra fiber/nutrition and it still tasted great. Does need more punch of flavor, lacked overall depth.

I like to use canned black beans, onion, fire roasted diced tomatoes, corn, sautéed bell peppers, and about 12 oz enchilada sauce. Season with additional cumin. Serve over a combination of brown basmati rice and wild rice, garnished with cilantro, sour cream, and grated cheese. Most of the ingredients you can store in your pantry for a good rainy day meal.

Added some epazote, since my plant is intent on world domination. Worked well. Used heaping Tblsp of chipotle flakes. Pickled jalapenos on top took care of any notion it might not be hot enough.

canned lentils are flavorless and flabby, and are presumably included in this recipe as a convenience. use dried lentils instead. any kind will do although reds tend to dissolve, and brown, green, and black (beluga) lentils do not. the dried lentils pack way more flavor and provide a superior textural element in comparison to the canned, and unless they are old crop (check the expiration date on the bag), will cook in a jif, even if not pre-soaked.

Really good. I topped it with all the things I like on chili; my carnivorous husband just put a little bit of grated cheese and scallion on top, and he thought it was very good. The tablespoon of ancho chili powder was much milder (in flavor and spice) than expected and the end result was very balanced. The eggplant here made me wonder about the other vegetable that could go in chili. Roasted sweet potatoes? Mushrooms? Next time.

Really good vegetarian chili. Love the eggplant!I used chipotle chili and regular chili powder - 1 tablespoon each. Also I did not used canned beans, I used my cooked beans, so I added 1 t salt.Don’t forget the lime juice at the end. I will make this again as fall and winter approaches.

why would anyone peel the eggplant? In general peeling is wasteful- of nitrients and food (!) and time. The skin is not bitter.And, I agree with others about the canned lentils…never heard of them and can’t imagine why one wouldn’t just use dried (less $ no doubt.)Seems like a lot of water? Maybe that’s the reason some have noted a lack of balance/acidity?

I used 5 ounces of dry red lentils, 28 oz of tomatoes and an extra 1/2 cup of water. Didn't have ancho chile powder, and there was none in the markets nearby, so I had to use a traditional chili powder. In my opinion, the dish was a bland, practically tasteless "sludge." that I will never, ever make again. As is becoming more and more common with these NY Times recipes, I balled up the printed version of the recipe and tossed it in the garbage when supper was over. My wife didn't object!

“1 tablespoon pure chile powder (such as ancho, chipotle or a mix)”Be careful! Others say more heat but “chili” powder varies. We used chipotle powder and - using caution- added 1 tsp. Enough for our taste. Remember you can always add more but you cannot subtract spices

Chili, BY DEFINITION, is vegetarian. When meat is added it is called "Chili con Carne" (with meat).

I love eggplant and always look forward to new ways to cook it. I swapped smoked paprika for the chili powder, used my own green lentils cooked in my own vegetable stock, swapped 1/2 cup of the water for the leftover lentil broth, used black beans and Pomi chopped tomatoes, and ate with tortilla chips. In hindsight, avocado might have been a nice addition and might try leftovers with that. Smoked paprika makes everything taste better. Also having used leftover passata for the tomatoes.

Holy cow! The tablespoon of chipotle powder called for in the recipe made this much too spicy to enjoy…and I like spice! Perhaps my chipotle powder was spicier than others, but I would dial it back to half of that the next time. Those who crave the extreme heat can stick with the tablespoon of chipotle, but I’m guessing many people might prefer a slightly lighter touch.

Good combination of flavors. I had a zucchini that needed using, so I diced that and added with the eggplant. I went heavy on the tomato paste and added Vegetable Better Than Bouillon in the water. As with others, I added sorted and rinsed dried lentils, so I included the liquid from the beans - I only had cannelini beans - and monitored the water for consistency. All was good.

We followed the recipe exactly except for the chili powder. Instead of that, we substituted 4 dried ancho chilis, stripped of their seeds and veins and pulled apart into ~2-inch squares 2 dried Morita chilis just dropped in whole. "Pure chili powder" is an ingredient, but ours had allspice and rice in it! End result was really good and full of flavor without being rich and heavy.

Also, makes a lot, much more than 4 servings. Closer to 6.

Read the 4 star reviews and used that as my guide to help get it that one extra star. What worked for me: extra cumin (used 1 tablespoon), adobo powder (1 tablespoon) and paprika (a dash) . I also had some extra adobo chiles in the fridge and blended those up into a paste and added that in at the same time as the tomato paste. I topped the chili with sour cream, cheese and some avocado. Lastly, I made a jiffy box cornbread mix as a side. 10/10

I have made this recipe several times now, and I don't normally like buying vegetables off-season, but this is a terrific vegetarian chili. I don't normally peel eggplant, either, but I do for this recipe so that the ingredients will meld. Always make my own lentils (simple to do) and use black beans, which I prefer

Changed my rating to 5 star the second time I made this. I cooked my own lentils, and added some mushrooms I didn’t want to waste. The spice level with one tablespoon chipotle was fine for me, didn’t need sliced jalapeños, but enjoyed adding the other garnishes. This is a keeper.

I made this last night with some modifications: First, I used black beans instead of red kidney beans, since that’s what I had on hand. Second, I used one cup of dried red lentils and 3 cups of water, since red lentils give everything a creamy consistency. Third, I put one teaspoon of smoked salt in at the end, which I find rounds out the taste of all soups and stews. This chili was delicious! Will definitely make it again.

I doubled the minced garlic, chili powder, added tsp cayenne powder, added a heavy pour of garlic powder, tripled the cumin, and added a healthy sprinkle of cinnamon.

Good base and the eggplant in the chili is delicious, but the recipe as is fell a little flat for me until I made some additions to make the flavor more complex. I added a teaspoon of smoked paprika and a tablespoon of brown sugar. I also doubled the lime juice and added a cup of shredded cheddar cheese. Some cinnamon would also be a good addition.

Your advice please. Followed recipe exactly except for using regular chili powder as I'm not big on ancho or anything really spicey/hot. So this recipe turned out rather bland even with addition of chili and cumin. It's like something missing. Since it's made I don't want to waste it but am not enjoying it. Can anyone recommend how to give it a flavor boost. Chili and cumin coming thru so don't want to add more. Thank you.

this was very good. Used extra chili powder as recommended by others. Also FYI Trader Joes sells precooked lentils vacuum packed in the refrigerated section.

I subbed kidney beans and lentils for 2 cans of black beans, added green bell pepper and a jar of Enchilada sauce. I also subbed Vegannaise for sour cream, topped with pickled jalapeños, and served with cornbread. So tasty!!!

I used black beans, my own homemade lentils, and chickpea cooking broth rather than water for added heft, flavor, and nutrition. Have made this recipe several times now and love it.

I used black beans, leftover passata, and homemade brown lentils. The reason for peeling the eggplant anf carrot isn't to be fussy but so that the vegetables will meld together, although you can always go in a more rustic direction. Really lovely on an autumn day.

Added 2 serranos and used dried red lentils. The dried lentils cooked perfectly and I probably could have added another pepper for spice, but it turned out well. Good option for a vegan stew.

Good basic recipe. Double the chili powder, cumin and oregano, plus some smoked paprika. Chipotle flakes to taste.