Portobello Mushroom and Eggplant Chili
1
Points®
Total time: 10 hr 20 min • Prep: 20 min • Cook: 10 hr • Serves: 6 • Difficulty: Easy
This hearty mushroom and eggplant chili isn’t vegetarian because Worcestershire sauce contains anchovy, an ingredient that deepens flavor. If you’re vegetarian, look for a vegan version like Annie’s.
Ingredients
Eggplant
1 pound(s), peeled and diced
Kosher salt
1½ tsp(s), divided
Canned diced tomatoes
14½ oz
Canned tomato sauce
8 oz
Chili powder
2½ tbsp(s)
Worcestershire sauce
1½ tsp(s)
Ground oregano
1 tsp(s)
Portabella mushrooms
½ pound(s), caps, diced
Onion
1 large, chopped
Bell pepper
1 item(s), medium, large size, red variety, diced
Poblano chile
1 medium, diced
Canned black beans
15½ oz, rinsed and drained
Yellow cornmeal
2 tbsp(s)
Plain fat free Greek yogurt
¾ cup(s)
Instructions
1
Put eggplant into a colander and sprinkle with 1 tsp salt, tossing to coat evenly. Place a large plate on top of eggplant and weigh it down with one or two large cans. Let stand about 30 minutes. With hands, squeeze out excess liquid from eggplant.
2
In a 5- or 6-qt slow cooker, stir together diced tomatoes, tomato sauce, chili powder, Worcestershire sauce, oregano, and remaining 1/2 tsp salt. Add portobellos, onion, bell pepper, poblano, and black beans, stirring to mix well. With back of a wooden spoon, gently press vegetable mixture to form an even layer. Put eggplant on top in even layer, leaving a 1/2-inch border. Cover and cook until vegetables are softened, 4 to 5 hours on High or 8 to 10 hours on Low.
3
About 20 minutes before cooking time is up, slowly stir in cornmeal. Cover and cook until chili thickens, about 15 minutes. Divide chili evenly among 6 bowls and top evenly with yogurt, bell pepper, and chile pepper; sprinkle with additional chili powder, if desired.
4
Per serving: about 1 1/4 cups chili and 2 tbsp yogurt
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