texas style eggplant chili

★★★★☆ 3
barbray avatar
By Barbara Hahn
from Park Hills, MO

No chili powder in my chili. My daughter Kathy gave me the idea to use eggplant in my chili instead of meat. No one that tastes it can believe no meat. Also used peppers and smoked paprika for taste and color for the chili. It is a sweet and slightly spicy chili that can be spiced up using hot sauce to your liking. So many of my family and friends enjoyed it I know it is a winner.

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 @kitchencrew
★★★★☆ 3
serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For texas style eggplant chili

  • 2 lg
    dried pasilla negro chiles
  • 2 c
    water
  • 1 lg
    purple eggplant
  • 2 can
    10-1/2 ounces french onion soup
  • 0
    juice of 1 lime
  • 1 tsp
    smoked paprika
  • 1 can
    12 ounces cola
  • 1/4 c
    water from soaked peppers
  • 1
    jalapeño, seeded and chopped
  • 1 can
    14.5 ounces crushed tomatoes, no salt added
  • 1 can
    8 ounce tomato sauce
  • 2 can
    ranch style beans
  • 0
    salt to taste
  • 0
    garnish with chopped cilantro and lime wedges

How To Make texas style eggplant chili

  • 1
    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.
  • 2
    Dice eggplant and cook on low in Dutch oven. Add lime juice.
  • 3
    Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
  • 4
    Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
  • 5
    Cook on low for 20 to 30 minutes. Add salt to taste.
  • 6
    To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.
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