This eggplant and chickpea chili is a vibrant twist on traditional chili. Fire-roasted tomatoes and warm spices create a flavorful base, while a dollop of refreshing lemon-herb yogurt adds a zesty, cooling contrast. Each bite is packed with flavor and this hearty dish will keep you feeling satiated!
Ingredients 4 servings
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 1/2 cups low-sodium vegetable broth
1 large eggplant, diced into 1-inch cubes
1 green bell pepper, diced
1 medium onion, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp Smoked paprika
1 tsp ground cumin,
1/2 tsp chili powder
1 cup plain Greek or dairy-free yogurt
2 tbsp fresh dill or parsley, finely chopped
1 tbsp fresh lemon juice and 1 tsp lemon zest
Directions
Heat a large skillet or grill pan over high heat. Toss the diced eggplant with 1 tbsp olive oil and a pinch of salt. Cook in batches if needed, until browned on all sides, about 8-10 minutes.
Remove and set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1-2 minutes, until it deepens in color.
- Add the eggplant, chickpeas, fire-roasted tomatoes, vegetable broth, smoked paprika and cumin, chili powder, salt, and pepper to the pot. Stir to combine and bring to a boil. Cover and reduce the heat to low. Simmer for 25-35 minutes, stirring occasionally.
- While the chili simmers, mix the yogurt with lemon juice, lemon zest, fresh herbs, and a pinch of salt in a small bowl.
- Ladle the chili into a bowl and top with a dollop of the lemon- herb yogurt. Garnish with fresh parsley and serve warm.
Notes:
- If you want a deeper flavor, try roasting the eggplant in the oven by cutting eggplant into 1/2” thick slices and bake on an oiled cookie sheet for 20 minutes at 350 or until tender, then proceed with the recipe as written.
This chili tastes even better the next day! Store it in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.