Lentil And Eggplant Chili Mole
Yield:Â Serves 3-4
Adapted from Grace Dickinson
1 Tbsp. olive oil
1 small onion, diced
1 small or 1/2 large bell pepper, diced
2 cloves garlic, minced
1/2 Tbsp. mild chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 teaspoon salt
1 Tbsp. unsweetened cocoa powder
3/4 cup dried green lentils, washed
2 cups vegetable broth
Half can (15-ounce) diced tomatoes or 1 cup fresh, diced
1 lb. eggplant (or all the eggplant in your box) cut into 1/2-inch cubes
1 Tbsp. flour
1 tsp. brown sugar
3-4 Tbsp. fresh parsley or cilantro, chopped
Preheat a large pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, about 5-7 minutes. Add the garlic and sauté for another minute, using nonstick cooking spray or a splash of water if it’s sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, flour and salt. Add 1/2 cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
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Add the lentils, remaining vegetable broth, diced tomatoes and eggplant. Cover the pot and bring the mixture to a boil. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Stir in the brown sugar, and adjust salt and pepper, to taste.
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Let the chili sit for 10 minutes or so for maximum flavor. Serve over grain of your choice or with a crusty piece of bread, and top with chopped parsley or cilantro.
