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Spicy Eggplant and Beef Chili Recipe

Spicy Eggplant and Beef Chili
Source: safeway

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Ingredients

  • 2 tbsp (30 mL) olive oil, divided
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 eggplant, diced into 1/2-in. (1-cm) cubes
  • 3 garlic cloves, finely chopped
  • 2 jalapeños, seeded and finely chopped
  • 1 lb (500 g) lean ground beef
  • 3 tbsp (45 mL) chili powder
  • 2 tbsp (30 mL) ground cumin
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 1 can (796 mL) diced tomatoes
  • 1 can (540 mL) no sodium kidney beans, drained and rinsed
  • 2 cups (500 mL) no sodium beef broth
PREP TIME
15m
COOK TIME
1h
TOTAL TIME
1h15m
YIELD
6 servings

Instructions

  • Heat 1 tbsp (15 mL) oil in large saucepan over medium heat. Add onion and celery; cook 4 to 5 min., until onion begins to brown. Stir in eggplant; cook 4 min., or until golden. Add garlic and jalapeños, stir through 1 min. Transfer vegetables to bowl. Set aside.
  • Add remaining 1 tbsp (15 mL) oil to saucepan over medium heat. Add ground beef and cook 5 min., or until no longer pink, breaking up pieces with a wooden spoon. Drain fat from saucepan. Mix chili powder, cumin, pepper and salt into meat. Add tomatoes, kidney beans, broth and cooked vegetables. Bring just to a boil over high heat then reduce to a simmer; cook 45 min., or until sauce reduces and thickens. 
  • Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired. 

Dinner

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A recipe from safeway

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