Sack Lunch: Black Bean Chili with Eggplant Recipe

Sack Lunch: Black Bean Chili with Eggplant Recipe
17 Ingredients
  • 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
  • Salt
  • 15 dried New Mexican red chilies (about 3 ounces)
  • 3 cups water
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, finely chopped
  • 4 garlic cloves, minced
  • 28-ounce can plum tomatoes, drained and chopped
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 2 cups cooked black beans
  • As accompaniments:
  • White cheddar, coarsely grated
  • Red onions, finely diced
  • Cilantro, coarsely chopped
  • Cooked brown rice, wheatberries, or tortilla chips
Nutrition
341
17% daily value
4 servings
                                       
                                            vegetarian
     

Fat

23% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

15% 45

Carbs (net)

- 28

Fiber

68% 17

Sugars

- 14

Sugars, added

- 0

Protein

25% 12

Cholesterol

- 0

Sodium

69% 1658

Calcium

9% 93

Magnesium

29% 121

Potassium

29% 1342

Iron

20% 4

Zinc

17% 2

Phosphorus

34% 239

Vitamin A

13% 119

Vitamin C

51% 46

Thiamin (B1)

33% 0

Riboflavin (B2)

15% 0

Niacin (B3)

20% 3

Vitamin B6

43% 1

Folate equivalent (total)

53% 211

Folate (food)

- 211

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

45% 54
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