Name: Vegan Japanese Eggplant Chili
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Oil - 1 tablespoon; Onion, diced - ½ large; Japanese eggplants, diced - 2 medium; Diced fresh mushrooms - 1 ½ cups; Water, divided - 1 cup; Diced tomatoes - 2 (14.5 ounce) cans; Kidney beans - 1 (15.5 ounce) can; Chopped butternut squash - 2 cups; Dry brown lentils - ⅔ cup; Red bell peppers, diced - 2 medium; Green bell pepper, diced - 1 medium; Unsweetened cocoa powder - 2 tablespoons; Chili powder, or more to taste - 2 teaspoons; Ground cumin - 1 ½ teaspoons

Ingredients for - Vegan Japanese Eggplant Chili

1. Oil 1 tablespoon

2. Onion, diced ½ large

3. Japanese eggplants, diced 2 medium

4. Diced fresh mushrooms 1 ½ cups

5. Water, divided 1 cup

6. Diced tomatoes 2 (14.5 ounce) cans

7. Kidney beans 1 (15.5 ounce) can

8. Chopped butternut squash 2 cups

9. Dry brown lentils ⅔ cup

10. Red bell peppers, diced 2 medium

11. Green bell pepper, diced 1 medium

12. Unsweetened cocoa powder 2 tablespoons

13. Chili powder, or more to taste 2 teaspoons

14. Ground cumin 1 ½ teaspoons

How to cook deliciously - Vegan Japanese Eggplant Chili

1 . Stage

Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add eggplant, mushrooms, and 1/2 cup water; cook until eggplant is tender, about 10 minutes.

2 . Stage

Add diced tomatoes, kidney beans, butternut squash, lentils, remaining 1/2 cup water, bell peppers, cocoa powder, chili powder, and cumin; bring to a boil. Reduce heat and simmer until butternut squash and lentils are tender, 30 to 40 minutes.