Spicy Eggplant and Beef Chili

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes: 6


  1. 2 tbsp (30 mL) olive oil, divided
  2. 1 onion, diced
  3. 2 celery stalks, diced
  4. 1 eggplant, diced into 1/2-in. (1-cm) cubes
  5. 3 garlic cloves, finely chopped
  6. 2 jalapeños, seeded and finely chopped
  7. 1 lb (500 g) lean ground beef
  8. 3 tbsp (45 mL) chili powder
  9. 2 tbsp (30 mL) ground cumin
  10. 1/2 tsp (2 mL) pepper
  11. 1/4 tsp (1 mL) salt
  12. 1 can (796 mL) diced tomatoes
  13. 1 can (540 mL) no sodium kidney beans, drained and rinsed
  14. 2 cups (500 mL) no sodium beef broth


  1. 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.
  2. 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. 
  3. Serve bowls of chili topped with shredded Cheddar cheese, sour cream and sliced green onions, if desired. 

Tip: For a flavour switch, substitute equal amount of ground turkey for the ground beef and add 1 tsp (5 mL) smoked paprika along with the other spices.