When you think chili you probably think beef, peppers, and depending on where you are, beans. You probably don’t think eggplant. Right? I mean who puts eggplant in chili?
Well, I do!
Eggplant has a wonderful ability to absorb any flavor you throw at it, just like a sponge. It’s versatile, bulks up meals with an extra serving of vegetables and thickens naturally. That’s right, thickens. Cut up eggplant into small cubes and those cubes act like little sponges when added to anything broth based. They create a wonderful texture to soup, stews and yes, chili.
The best part about adding eggplant to your dishes? It’s is a very good source of fiber and manganese, low in calories and contains fairly high amounts phytonutrients. All great ways to give your chili a boost. Top your new eggplant-based chili with California Avocado and now you’re looking at a soul-satisfying dish loaded with nutrients to feed your body.
Here’s a simple Eggplant-Chicken Chili with California Avocado I pull together on weekends for quick lunches throughout the week.
EGGPLANT CHICKEN CHILI WITH CALIFORNIA AVOCADO RECIPE
Prep time: 5 minutes
Cook time: 35-40 minutes
Total time: 40-45 minutes
1 lb. ground chicken breast
1 onion, chopped
2 hot cherry or chili peppers, diced
1 tsp. ground cumin
1 tsp. chili powder
1 medium eggplant, peeled and cut into small cubes
4 cups chicken broth
1 ripe, Fresh California Avocado, seeded, peeled and sliced
Kosher salt, to taste
Dried or fresh cilantro for garnish (optional)
- In a pot, brown the ground chicken.
- Add the onion, hot peppers, spices and cubed eggplant. Once the eggplant begins to soften (about 5 minutes) and all the flavors start to merge, add the broth.
- Bring to a slow boil, then lower to a simmer. Simmer for at least 30 minutes to allow the broth to thicken slightly.
- Serve in bowls and top with sliced California Avocado. Add a pinch of Kosher salt to taste and dried or fresh cilantro for garnish if desired.