Aubergine chilli


Prep time: 
15 minutes


Charred aubergine gives this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative


  • aubergines 3, cubed
  • vegetable oil 4 tbsp
  • onion 1, finely chopped
  • garlic 4, finely chopped
  • red peppers 2, chopped
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • smoked paprika 2 tsp
  • chipotle paste 1 tbsp
  • chopped tomatoes 2 x 400g tins
  • kidney beans 2 x 400g tins, rinsed and drained
  • coriander a small bunch
  • lime 1, cut into wedges
  • vegan coconut yogurt to serve
  • steamed rice to serve


  • Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt, and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes, in batches, until browned and charred, then scoop out onto a plate.
  • Tip in the remaining oil, the onion and a pinch of salt, and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers, dried spices and chipotle paste. Stir for 2-3 minutes, then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines, season well and simmer gently for 40 minutes until thickened.
  • Stir in the coriander and serve with lime wedges, coconut yogurt and steamed rice.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2022 Local Greens | Powered by Boxmaster®