Spicy Eggplant & Beef Chili

Prep time: 15min
Total time: 75min
Serves: 6
2 tbsp
olive oil, divided
30 mL
1
onion, diced
2
celery stalks, diced
1
eggplant, diced into ½-in. (1-cm) cubes
3
garlic cloves, finely chopped
2
jalapeños, seeded and finely chopped
1 lb
lean ground beef
500 g
3 tbsp
chili powder
45 mL
2 tbsp
ground cumin
30 mL
½ tsp
pepper
2 mL
¼ tsp
salt
1 mL
1 can
diced tomatoes
796 mL
1 can
no sodium kidney beans, drained and rinsed
540 mL
2 cups
no sodium beef broth
500 mL
Per serving (⅙ recipe):
calories
330
fat
14 g
saturated fat
4 g
carbs
31 g
sugar
9 g
protein
26 g
cholestrol
45 mg
fibre
14 g
sodium
620 mg

Directions

  1. Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.

  2. Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens.

  3. Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired.