Your Stores, your Deals, your Way
Protection Masks Order now
Order now
Avoiding the Stores?
It's time to Shop Online! Shop Online
Shop Now

Loading…

Spicy Eggplant and Beef Chili Recipe

Spicy Eggplant and Beef Chili
Source: safeway

Loading…

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

Loading…

A recipe from safeway

Find, Shop & Save by Category