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.

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