Slow cooker mushroom and eggplant chilli
1
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
Ingredients
Eggplant
500 g, peeled, cut into 1cm cubes
Canned diced tomatoes
1 400g can, (1 x 400g can)
Tomato passata
1 cup(s), (Italian tomato puree), (260g)
Chilli powder
2 tsp
Worcestershire sauce
1½ tsp
Dried oregano
1 tsp
Mushrooms
250 g, portobello variety, finely chopped
Brown onion
1 large, finely chopped
Red capsicum
1 large, finely chopped
Fresh green chilli
2 whole, deseeded, finely chopped
Canned black beans, rinsed, drained
1 400g can, (1 x 400g can)
Instant yellow polenta
2 tbs
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Lime(s)
2 medium, wedges, to serve
Instructions
1
Place eggplant into a colander and sprinkle with 1 teaspoon salt, tossing to coat. Place a large plate on top of eggplant and weight with one or two heavy cans. Let stand for 30 minutes. Using hands, squeeze out excess liquid from eggplant. Set eggplant aside.
2
Combine diced tomatoes, passata, chilli powder, Worcestershire sauce and oregano in a 4.5 litre (18-cup) slow cooker. Add mushrooms, onion, capsicum, green chilli and black beans and stir to combine. Using the back of a wooden spoon, gently press vegetable mixture to form an even layer. Place an even layer of eggplant on top, leaving a 2cm border. Cook, covered, on high for 4 hours (or low for 8 hours).
3
About 20 minutes before cooking time is up, slowly stir in polenta. Cover and cook for 15 minutes or until chilli thickens. Serve chilli with lime wedges and topped with yoghurt.
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