Texas Style Eggplant Chili
By
Barbara Hahn
@barbray
9
Blue Ribbon Recipe
You cannot tell that this chili doesn't have any meat in it... it's so good. Thanks to the peppers, you get a bit of heat, but it's definitely not overwhelming. I love ranch style beans and they add a great pop of flavor. It's a great alternative to traditional chili.
The Test Kitchen
Ingredients
-
2 largedried pasilla negro chiles
-
2 cwater
-
1 largepurple eggplant
-
2 can(s)10-1/2 ounces french onion soup
-
·juice of 1 lime
-
1 tspsmoked paprika
-
1 can(s)12 ounces cola
-
1/4 cwater from soaked peppers
-
1jalapeño, seeded and chopped
-
1 can(s)14.5 ounces crushed tomatoes, no salt added
-
1 can(s)8 ounce tomato sauce
-
2 can(s)ranch style beans
-
·salt to taste
-
·garnish with chopped cilantro and lime wedges
How to Make Texas Style Eggplant Chili
- Place Pasilla peppers in 2 cups boiling water. Soak for 10 minutes. Remove from water and place in blender with 1/4 cup boiling water.
- Dice eggplant and cook on low in Dutch oven. Add lime juice.
- Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
- Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
- Cook on low for 20 to 30 minutes. Add salt to taste.
- To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.