in Recipes

Eggplant-Pumpkin Chili

updated

Spread the love

Ingredients for 4 servings:

  • 1 small eggplant(s)
  • ½ small pumpkin(s)
  • 1 can kidney beans
  • 1 can of tomatoes, whole or in pieces
  • 1 pack of sheep’s cheese
  • 1 small garlic clove(s)
  • 1 pinch of chili powder
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp herbs de Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Chop the eggplant, pumpkin, and feta cheese, and rinse the kidney beans. Sauté the eggplant with a little water in a saucepan, then add the pumpkin after a short while. Sauté both for a few more minutes. Then deglaze with the can of tomatoes. Add the kidney beans, spices, balsamic vinegar, and garlic. Simmer a little longer. Season to taste. If you want the feta cheese to melt, you can add it with the kidney beans. I personally serve it separately. Serve with rice, potatoes, mashed potatoes, or pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Puff pastry parcels with berry filling

Dark Christmas Cantuccini