Recipe: Appetizing Baked aubergine veggie chilli

Recipe: Appetizing Baked aubergine veggie chilli Delicious, fresh and tasty.

Baked aubergine veggie chilli. Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low.

This veggie chilli is absolutely delicious and still packs a punch, yummy on top of a baked potato or served with rice and tacos.

Mist a large nonstick pan with cooking spray and set over a medium-high heat.

Add the onion and cook for six to eight minutes until soft.

You can have Baked aubergine veggie chilli using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Baked aubergine veggie chilli

1. It’s of red lentils.

2. You need of red onions (medium).

3. Prepare of Green pepper.

4. It’s of celery.

5. Prepare of chilli powder.

6. Prepare of garlic.

7. Prepare of X 400g can chopped tomatoes.

8. It’s of X 400g can red kidney beans.

9. You need of vegetable stock.

10. Prepare of grated dark chocolate.

11. Prepare of dark soy sauce.

12. It’s of carrots.

13. It’s of Olive oil.

Eat Well For Less Aubergine Chilli Traybake.

This easy vegetarian tray-bake recipe from Eat Well For Less is a clever twist on a classic chilli, using aubergines, chickpeas and kidney beans with a delicious melted cheese topping.

It's a fail-safe budget dish that the whole family will love.

Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices.

Baked aubergine veggie chilli instructions

1. Peel, slice and finely chop the onion, carrots, celery, pepper and garlic..

2. Slice the aubergine, drizzle with olive oil and bake in the oven for 30 mins until the aubergine is blackening around the edges. Remove from oven and chop into smaller pieces..

3. Heat the olive oil and gently sauté the vegetables until turning soft. Meanwhile if using dry lentils boil for 10 minutes until al dente..

4. Now add the drained kidney beans, chopped tomatoes, lentils and chilli powder to the pan with the vegetables. Feel free to add oregano or other mixed spice as you wish..

5. Add vegetable stock and soy sauce then turn to a low heat and simmer for up to 1 1/2 hours..

6. Serve with sour cream, guacamole and tortilla chips or with rice or a baked potato. Delicious!.

Stir to combine, then pour in the stock.

Stir to combine, and then pour in the stock.

Bring to the boil and then turn down the heat to low.

Mist a large nonstick pan with cooking spray and set over a medium-high heat.

Place the eggplant in a colander and sprinkle with the coarse salt.