Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants (about 2 to 2.5 lb total)
- 2 tbsp olive oil (plus more for serving)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp dried oregano
- 0.25 tsp ground cinnamon
- 0.25–0.5 tsp red pepper flakes or Aleppo pepper
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1.5 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp sugar or honey
- 1 bay leaf
- 2 (15 oz) cans beans (kidney, cannellini, or chickpeas), drained and rinsed
- 1.5 tsp fine sea salt (plus more to taste)
- Black pepper to taste
- Fresh parsley and/or mint, crumbled feta, lemon wedges, and Greek yogurt or olive oil for serving (optional)
Do This
- 1. Fire-roast whole eggplants over a grill, gas flame, or under a broiler on high, turning until skins are deeply charred and flesh is very soft, 25–35 minutes. Cool, then scoop out flesh and roughly chop or pulse to a chunky purée.
- 2. While eggplants roast, dice onion and bell pepper, mince garlic, and drain/rinse beans.
- 3. In a large pot, heat 2 tbsp olive oil over medium. Sauté onion and bell pepper with 0.5 tsp salt until softened and lightly golden, 7–9 minutes. Add garlic; cook 1 minute.
- 4. Stir in tomato paste, smoked paprika, cumin, coriander, oregano, cinnamon, and red pepper flakes. Cook 1–2 minutes until fragrant and darkened.
- 5. Add roasted eggplant, crushed tomatoes, vegetable broth, soy sauce, sugar, bay leaf, remaining salt, and beans. Stir well and bring to a gentle simmer.
- 6. Simmer uncovered over low heat, stirring occasionally, until thick, rich, and velvety, 25–30 minutes. Adjust with more broth if too thick.
- 7. Taste and adjust salt, pepper, and heat. Serve hot with a drizzle of olive oil, crumbled feta or yogurt, fresh herbs, and lemon wedges.
Why You’ll Love This Recipe
- Fire-roasted eggplant melts into the sauce, giving the chili a silky, almost creamy texture without any dairy.
- Smoky paprika, cumin, and charred eggplant add depth, while herbs, lemon, and feta nudge the flavor toward the Mediterranean.
- It is hearty and protein-rich from beans, fully vegetarian (and easily vegan), and satisfying enough for meat eaters.
- Perfect for make-ahead meals: the flavor actually improves after a night in the fridge.
Grocery List
- Produce: Eggplants, yellow onion, red bell pepper, garlic, fresh parsley, fresh mint, lemons.
- Dairy (optional for serving): Feta cheese, Greek yogurt or labneh (or use a plant-based yogurt to keep it vegan).
- Pantry: Olive oil, tomato paste, fire-roasted crushed tomatoes (28 oz can), vegetable broth, canned beans (kidney, cannellini, or chickpeas), soy sauce or tamari, sugar or honey, bay leaf, smoked paprika, ground cumin, ground coriander, dried oregano, ground cinnamon, red pepper flakes or Aleppo pepper, fine sea salt, black pepper.
Full Ingredients
For the Chili
- 2 medium globe eggplants (about 2 to 2.5 lb total)
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 red bell pepper, diced (about 1.5 cups)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp dried oregano
- 0.25 tsp ground cinnamon
- 0.25–0.5 tsp red pepper flakes or Aleppo pepper, to taste
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1.5 cups vegetable broth (plus up to 0.5 cup more as needed to adjust consistency)
- 1 tbsp soy sauce or tamari
- 1 tsp sugar or honey
- 1 bay leaf
- 2 (15 oz) cans beans, drained and rinsed (such as 1 can kidney beans and 1 can chickpeas, or any combo you like)
- 1.5 tsp fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
For Serving (Optional but Recommended)
- Extra-virgin olive oil, for drizzling
- Crumbled feta cheese
- Greek yogurt, labneh, or a thick plant-based yogurt
- Fresh flat-leaf parsley, chopped
- Fresh mint leaves, chopped or torn
- Lemon wedges
- Warm crusty bread, pita, or rice, for serving alongside
Step-by-Step Instructions
Step 1: Fire-roast the eggplant
First, roast the eggplants so they develop that deep smoky flavor. You can do this on a gas stove, grill, or under the oven broiler.
Gas flame or grill: Set the flame or grill to medium-high. Place whole eggplants directly over the flame or on the grill grates. Roast, turning every 4–5 minutes with tongs, until skins are blackened and blistered and the eggplants are completely soft and collapsing, 20–25 minutes.
Broiler: Position an oven rack about 6 inches from the broiler. Preheat broiler to high (about 500°F / 260°C). Place whole eggplants on a foil-lined baking sheet and broil, turning every 7–8 minutes, until skins are deeply charred and flesh is very soft, 25–35 minutes.
Transfer the roasted eggplants to a bowl, cover with a plate or foil, and let steam for 10 minutes. This makes the skins easier to remove and keeps the flesh juicy.
Step 2: Prep the aromatics and beans
While the eggplants roast and steam, prepare the rest of your ingredients. Dice the onion and red bell pepper and mince the garlic. Drain and rinse the canned beans under cold water, then set aside to drain well. Measure out the tomato paste, spices, and broth so everything is ready to go when you start cooking.
When the eggplants are cool enough to handle, peel off and discard the charred skins. Scrape the soft flesh into a bowl, removing any large clumps of burnt skin. Roughly chop with a knife or briefly mash with a fork. For a slightly smoother texture, you can pulse the flesh a few times in a food processor, but keep it somewhat chunky for body.
Step 3: Sauté the onion and pepper
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the diced onion and red bell pepper along with about 0.5 tsp of the salt. Cook, stirring occasionally, until the vegetables are softened and beginning to turn golden at the edges, 7–9 minutes.
Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant and just starting to turn golden. Do not let the garlic brown deeply, as it can turn bitter.
Step 4: Toast the spices with tomato paste
Stir in the tomato paste, smoked paprika, cumin, coriander, oregano, cinnamon, and red pepper flakes or Aleppo pepper. Cook this mixture for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly in color and the spices smell toasty and rich. This step blooms the spices and deepens the overall flavor of the chili.
Step 5: Build the chili base
Add the fire-roasted crushed tomatoes, 1.5 cups vegetable broth, soy sauce or tamari, sugar or honey, bay leaf, and the chopped roasted eggplant to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the drained beans, the remaining 1 tsp salt, and a few grinds of black pepper. Stir again to distribute everything evenly. The mixture will look fairly loose at this point; it will thicken as the eggplant and beans simmer and break down.
Step 6: Simmer until thick, velvety, and flavorful
Bring the chili just up to a gentle simmer, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring every 5–10 minutes to prevent sticking. Adjust the heat as needed to maintain a lazy bubble.
The chili is ready when it is thick and spoonable, with a glossy surface and a silky texture from the eggplant. If it becomes too thick before the flavors fully meld, stir in a splash or two of extra broth (up to about 0.5 cup). If it is still looser than you like near the end of cooking, continue simmering for a few more minutes to reduce.
Step 7: Taste, adjust, and serve
Fish out and discard the bay leaf. Taste the chili and adjust as needed: add more salt for overall flavor, a pinch more red pepper flakes for heat, or a squeeze of lemon for brightness. If the tomatoes taste very tangy, another pinch of sugar can help balance the acidity.
Ladle the chili into warm bowls. Finish each serving with a drizzle of good olive oil, a spoonful of Greek yogurt or labneh, a sprinkle of crumbled feta, and plenty of chopped fresh parsley and mint. Serve with lemon wedges on the side and warm bread, pita, or rice to soak up the sauce.
Pro Tips
- Char the eggplant deeply: Do not be shy about the blackened skin; the more char on the outside, the smokier and richer the eggplant flavor inside.
- Bloom those spices: Cooking the spices briefly with the tomato paste in oil dramatically boosts their flavor. Watch closely so they toast but do not burn.
- Control the thickness: For a hearty, spoon-standing chili, simmer a bit longer to reduce. For a looser, more stew-like bowl, add extra broth near the end of cooking.
- Make it ahead: This chili tastes even better the next day as the flavors meld. It is ideal for meal prep and leftovers.
- Balance the flavors: Use salt, a hint of sweetness, and a squeeze of lemon at the end to achieve a rounded, restaurant-quality taste.
Variations
- Extra-Mediterranean twist: Swap some or all of the kidney beans for chickpeas, add 0.25 cup pitted and chopped Kalamata olives in the last 5 minutes of simmering, and finish with extra lemon and herbs.
- Spicier version: Add a finely chopped fresh chili (such as serrano or red chili) with the garlic, and increase the red pepper flakes to 0.75–1 tsp.
- Chunkier veggie chili: Stir in 1–2 diced zucchini or a handful of chopped spinach in the last 10 minutes of cooking for more vegetables and texture.
Storage & Make-Ahead
Let the chili cool to room temperature before storing. Refrigerate in an airtight container for up to 4 days. The flavors will deepen over time, so it often tastes even better on days 2 and 3.
For longer storage, freeze in freezer-safe containers for up to 3 months. Leave a little headspace at the top of the container to allow for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. Stir well and taste for seasoning after reheating; you may want to add a pinch of salt or a squeeze of lemon to brighten the flavors again.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings, using 1 can kidney beans and 1 can chickpeas): about 320 calories; 11 g protein; 45 g carbohydrate; 12 g dietary fiber; 10 g fat; 1.5 g saturated fat; 0 mg cholesterol; around 780 mg sodium (will vary with your broth, soy sauce, and salt). Adding feta, yogurt, or extra olive oil will increase calories and fat modestly.
