Loma Linda Eggplant Chili

Loma Linda Eggplant Chili

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.

Click here to shop Loma Linda 5 Bean Chili

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