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Ingredients

1 pound dried small red beans 1 teaspoon extra-virgin olive oil 1 onion, diced 2 green bell peppers, diced 1 tablespoon fresh minced garlic 1 large eggplant, cubed 1 (28 ounce) can crushed tomatoes 2 tomatoes, chopped 1 (6.5 ounce) can tomato sauce 4 ounces water 2 tablespoons chili powder 1 tablespoon dried cilantro 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon red pepper ½ teaspoon cocoa

Nutrition Info

372.1 calories carbohydrate: 70.7 g cholesterol: : - fat: 2.8 g fiber: 28.2 g protein: 23.1 g saturatedFat: 0.4 g servingSize: - sodium: 387 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

Place red beans into a large container and cover with several inches of cool water, let soak, 8 hours to overnight.
Add oil to a large skillet over medium heat. Add onion and cook for 5 minutes. Add green bell pepper and garlic and cook 5 minutes more. Add eggplant and stir to combine. Bring to a simmer, about 5 minutes. Reduce heat, and cover skillet, let eggplant mixture cook until barely tender, about 5 minutes more.
Meanwhile, combine drained beans, crushed tomatoes, chopped tomatoes, tomato sauce, water, chili powder, cilantro, cumin, garlic powder, red pepper, and cocoa in a slow cooker and stir to combine. Add eggplant mixture from the skillet and stir to combine.
Cook chili on Low power until beans are tender, about 6 hours.

6 servings

This nutritious eggplant chili is easily made in the slow cooker, perfect for a weeknight meal after a busy day.