Add another option when hankering for vegan chili with this eggplant-based mix that also includes spice in the form of paprika and jalapeño and plant-based protein from Loma Linda 5 Bean Chili. This eggplant chili is especially comforting when placed on top of noodles to provide a warm and nutritious protein addition to your next dinner.
- 1 can Loma Linda 5 Bean Chili
- 1/4 cup water
- 2 tbsp olive oil
- 1 large eggplant, cut in 1/2″ cubes
- 1 medium onion, sliced in semi-circles
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded, minced (optional)
- 2 medium tomatoes, chopped
- 2 tsp paprika
- 1 tsp marjoram
- 1/4 tsp salt, or to taste
In a large heavy pot over medium heat, warm the water and oil. Add eggplant and onions. Cook 5 minutes, stirring often.
Add garlic and jalapeño; cook another 5 minutes, stirring often.
Add in the tomatoes, paprika, and marjoram. Cover and simmer on low for 10 minutes.
Add Loma Linda 5 Bean Chili and salt to taste. Heat for about 3 minutes. Serve hot in bowls as is, or spoon the chili over cooked wide noodles.
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