Cook The Book: Lentil And Eggplant Chili Mole

Name: Cook The Book: Lentil And Eggplant Chili Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 small onion, cut into medium dice; 1 red bell pepper, cut into medium dice; 3 cloves garlic, minced; 1 tablespoon mild chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons dried oregano; 1/2 teaspoon ground cinnamon; 3/4 teaspoon salt; 2 tablespoons unsweetened cocoa powder; 1 cup dried green lentils, washed; 4 cups vegetable broth; One (15-ounce) can diced tomatoes; 2 pounds eggplant, cut into 1/2-inch cubes; 2 teaspoons agave nectar or pure maple syrup; Cilantro, for garnish (optional)

Servings: persons

1 teaspoon olive oil
1 small onion, cut into medium dice
1 red bell pepper, cut into medium dice
3 cloves garlic, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup dried green lentils, washed
4 cups vegetable broth
One (15-ounce) can diced tomatoes
2 pounds eggplant, cut into 1/2-inch cubes
2 teaspoons agave nectar or pure maple syrup
Cilantro, for garnish (optional)

1
Preheat a 4-quart pot over medium-high heat. Saute the onions and bell pepper in the oil until translucent, 5 to 7 minutes. Add the garlic and saute for another minute, using nonstick cooking spray or a splash of water if it's sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt. Add n cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
2
Add the lentils, remaining vegetable broth, diced tomatoes, and eggplant. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it's boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning
3
Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro, if you like.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 small onion, cut into medium dice, 1 red bell pepper, cut into medium dice, 3 cloves garlic, minced, and more.

Yes, Cook The Book: Lentil And Eggplant Chili Mole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!