Portobello Mushroom and Eggplant Chili
1
Points® value
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 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
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)