Description:
This is a spicy chili made with eggplant and cannellini beans.Nutrition Info per Serving:
Calories 319; Carbohydrates 65 gm; Protein 13 gm; Fat 4 gm; Saturated Fat 0 gm; Cholesterol 0 mg; Sodium 1972 mg; Fiber 16 gm
Ingredients:
1 medium onion, coarsely chopped
2 large red bell pepper, seeded and chopped
2 large eggplants, peeled and cubed
1 16-oz can low-salt stewed tomatoes, undrained
1 4.25-oz can chopped black olives, drained
1 8-oz can low-salt tomato sauce
2 tbsp red chili powder
Red pepper flakes, to taste
2 tbsp dark molasses
1 tsp salt
1/2 tsp garlic powder
2 19-oz cans cannellini beans (white kidney beans), undrained
Garnish: Sour cream and sliced black olives, if desired
Directions:
In a Dutch oven, sauté onions, red peppers, and eggplants over medium-high heat, stirring constantly, until tender, about 4-5 minutes.
Add remaining ingredients except cannellini beans. Mix well. Cover, reduce heat to low, and simmer 1 hour. Stir occasionally.
After 1 hour, stir in cannellini beans. Cover and continue cooking 30 minutes, stirring occasionally.
Serve hot with a dollop of sour cream and garnish with sliced olives sprinkled on top, if desired.
