Texas Style Eggplant Chili

Barbara Hahn


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


★★★★☆ 3 votes

15 Min
35 Min
Stove Top


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2 large
dried pasilla negro chiles
2 c
1 large
purple eggplant
2 can(s)
10-1/2 ounces french onion soup
juice of 1 lime
1 tsp
smoked paprika
1 can(s)
12 ounces cola
1/4 c
water from soaked peppers
jalapeño, 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


  • 1Place Pasilla peppers in 2 cups boiling water. Soak for 10 minutes. Remove from water and place in blender with 1/4 cup boiling water.
  • 2Dice eggplant and cook on low in Dutch oven. Add lime juice.
  • 3Add jalapeño and French onion soup to peppers in blender. Puree until smooth. Add mixture to eggplant.
  • 4Add paprika, cola, crushed tomatoes, tomato sauce, and ranch style beans to mixture.
  • 5Cook on low for 20 to 30 minutes. Add salt to taste.
  • 6To serve, ladle into bowls and garnish with chopped cilantro and lime wedges.

Printable Recipe Card

About Texas Style Eggplant Chili

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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