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Vegetarian chili with eggplant

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • ½ onion(s)
  • 120 g corn
  • 150 g kidney beans
  • 200 g tomatoes, pureed
  • 100 ml red wine
  • Salt
  • Cayenne pepper
  • Paprika powder
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the eggplant and dice it. Dice the onion. In a pan, fry the eggplant and diced onion in a little oil. When they’re soft, add the corn and kidney beans, and stir in the passata and red wine. Bring to a boil, simmer gently, stirring occasionally. Season to taste with salt, cayenne pepper, and paprika. Serve with bread. It tastes really good and is a great vegetarian option.

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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.

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