Eggplant Chili

eggplant chiliA new twist on chili. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Senica Hallene, Nursing, UMass Memorial Medical Center, Worcester, MA

(Serves 8)

½ lb. package ground turkey
1 small red onion, diced
2 cloves of garlic, diced
15 oz. can diced tomatoes
16 oz. can of tomato puree
1 c. low-sodium vegetable broth or stock
15 oz. can of white beans
15 oz. can of black beans
1 medium Italian eggplant, diced
1 t cumin
1-2 T chili powder to taste or 2 pre-packaged chili spice packets of your choice
Optional: 1 small habanero pepper or 2 jalapeño peppers, shredded sharp cheddar cheese, sour cream and tortilla chips

Sauté ground turkey and diced onion until browned. Place in slow cooker. Add garlic, diced tomatoes, tomato puree, vegetable broth, both cans of beans (rinsed well), diced eggplant, seasoning and diced hot peppers. Stir. Cook on low for 8 hours. Serve with desired toppings.

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