Slow Cooker Eggplant Chili

This nutritious eggplant chili is easily made in the slow cooker, perfect for a weeknight meal after a busy day.

Step: 1

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step: 2

Add oil to a large skillet over medium heat. Add onion and cook for 5 minutes. Add green bell pepper and garlic and cook 5 minutes more. Add eggplant and stir to combine. Bring to a simmer, about 5 minutes. Reduce heat, and cover skillet; let eggplant mixture cook until barely tender, about 5 minutes more.

Step: 3

Meanwhile, combine drained beans, crushed tomatoes, chopped tomatoes, tomato sauce, water, chili powder, cilantro, cumin, garlic powder, red pepper, and cocoa in a slow cooker and stir to combine. Add eggplant mixture from the skillet and stir to combine.

Step: 4

Cook chili on Low power until beans are tender, about 6 hours.

Per Serving: 372 calories; protein 23.1g; carbohydrates 70.7g; fat 2.8g; sodium 387mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.