Texas Style Eggplant Chili

By Barbara Hahn
@barbray

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.

Rating:

★★★★☆ 3 votes

Comments:

9 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

2 large: dried pasilla negro chiles
2 c: water
1 large: purple eggplant
2 can(s): 10-1/2 ounces french onion soup
0: juice of 1 lime
1 tsp: smoked paprika
1 can(s): 12 ounces cola
1/4 c: water from soaked peppers
1: 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
0: salt to taste
0: garnish with chopped cilantro and lime wedges

How to Make Texas Style Eggplant Chili

Step-by-Step

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.