I recently hosted an Instagram Live on my Cath’s Kitchen Instagram and let my followers pick the dish prior to the production. Naturally, they chose against what I actually wanted to make, which is this rustic vegetarian chili. But I’m sharing it anyway because 24% of voters had my back from the beginning, and for that I owe you one.
I make many variations of chili—turkey chili being my favorite—but this was my first time eliminating the meat. Full disclosure, I thought this would lack flavor but it proved to do just the opposite. I’d been craving something filling and comforting but minus the meat. Sometimes you just have to rely on veggies to do it all, and it’s never a bad thing.
The eggplant and lentils in this chili serve as that base that holds everyone else together. So many flavors are built over time from high heat to a low simmer.
I recommend making a big pot of this on Sunday to last you through [most of] the week. As always, may the inspiration found here find light in your kitchen.
1 eggplant, chopped
1 onion, chopped
1 green pepper, chopped
3 cups green lentils
4 cups (32 oz) vegetable broth
1 pack McCormick Chili seasoning
1 can whole peeled tomatoes
1 can white shoepeg corn, drained
1 can black beans, drained
1 cup medium chunky salsa
2 Tbsp ketchup
1 tsp Worcestershire sauce
chopped scallions, sour cream, and shredded cheese for garnish, if wanted
In a large pot, sauté eggplant, onion, and pepper in a tablespoon of olive oil on medium-high heat. Keep sautéing until all veggies are lightly browned on edges (about 10 minutes).
Aside from your lentils and broth, put in all canned goods, the spice packet, ketchup, and Worcestershire sauce. Mix until combined. Lower heat to low-medium and add lentils and vegetable broth. Let simmer with lid cracked for about 1 hour before serving. The broth will evaporate overtime, which we want to get a thick chili.
Serve garnished with your favorite chili toppings. Mine are scallions, shredded cheese, and sour cream. Enjoy!