Portobello Mushroom and Eggplant Chili

Points® value
Total Time
10 hr 20 min
20 min
10 hr
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.



1 pound(s), peeled and diced

Kosher salt

1½ tsp(s), divided

Canned tomato sauce

8 oz

Chipotle chili powder

2½ tbsp(s)

Worcestershire sauce

1½ tsp(s)

Ground oregano

1 tsp(s)

Portabella mushrooms

½ pound(s), caps, diced


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)


  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 11/4 cups chili and 2 tbsp yogurt