Lentil & Eggplant Chili Mole
- Yield: servings
Ingredients
- 1teaspoon olive oil
- 1 small onion, cut into medium dice
- 1 red bell pepper, cut into medium dice
- 3 cloves garlic, minced
- 1tablespoon mild chili powder
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 2teaspoons dried oregano
- 1/2teaspoon ground cinnamon
- 3/4teaspoon salt
- 2tablespoons unsweetened cocoa powder
- 1cup dried green lentils, washed
- 4cups vegetable broth
- 1cup dried green lentils, washed
- 4cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 2pounds eggplant, cut into P-inch cubes
- 2teaspoons agave nectar or pure maple syrup
- cilantro, for garnish (optional)
Instructions
- Preheat a 4-quart pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, 5 to 7 minutes. Add the garlic and sauté for another minute, using nonstick cooking spray or a splash of water if it’s sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt. Add n cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
- Add the lentils, remaining vegetable broth, diced tomatoes, and eggplant. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning.
- Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro, if you like.
TIP: For spicier chili, add 1/2 teaspoon of red pepper flakes when you add the garlic.
Reprinted with permission from Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz
Nutritional Info *per serving
- Calories 220
- Fat 2 g
- Saturated Fat 0 g