Lentil, Black Bean & Eggplant Chili {Vegan}

I love this variation on chili.  Made with chunks of eggplant, black beans and lentils.  It’s both light and hearty at the same time.  I added other layers of flavor too in the form of celery, carrots and onion.  We used fire roasted tomatos and diced tomatos which made it spicy enough for me (kind of a lightweight 😉 but you could always add chile powder to the level of heat you desire.

I am thinking I might try this in a lasagna as the sauce layers.  May be interesting…  I’ll keep you posted 🙂

Top with a dollop of vegan sour cream and some parsley to garnish.

close up

Lentil, Black Bean & Eggplant Chili {Vegan}
  • 1 C Lentils, cooked to package instructions
  • 1/2 Can Black Beans
  • 1 Small Eggplant, cubed
  • 1 small Onion, chopped
  • 1 stalk Celery, diced
  • 1 large Carrot, diced
  • Vegetable Oil
  • 1 Can Fire Roasted Tomatos (you could also use crushed tomatos)
  • 1 Can Diced Tomatos
  • 1/2 C Vegetable Broth
  • Salt & Pepper, to taste
  • Chile Powder, to level of desired heat
  • Vegan Sour Cream
  • Parsley, for garnish
  1. Add vegetable oil to a large stock pot. Saute the onion, celery and carrots until tender.
  2. Add the cubed eggplant and cook until tender.
  3. Add the Fire Roasted (or Crushed) Tomatos and the Diced Tomatos.
  4. Cook dried lentils to package instructions. You can use vegetable broth instead of water for added flavor.
  5. Add in the lentils and black beans.
  6. Add the broth. It will still appear pretty thin at this point. Simmer for an hour or until thickened and cooked down.
  7. Serve with a dollop of vegan sour cream and/or parsley, if desired.


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