Eggplant Chili (Meatless Meal)

Back in the late 1960’s and early 1970’s, meat prices skyrocketed and nobody could afford to eat meat every night of the week. It didn’t take long for American housewives to learn the fine art of cooking  meatless meals. Eggplant was a mainstay during that time. This recipe, from Mother Hubbard’s Cupboard makes it clear to me that those days may be here again, but we need not give up great meals because of unaffordable meat prices.

Mother Hubbard says:

This chili is the bomb. It is sooooo simple, yet LOVED by my family.  I just toss the ingredients into my slow cooker, and come home to dinner.  I’m not sure if I should admit this, but I often cook this chili on low for more than 24 hours, and it turns out fantastic.  The longer you cook it, the less recognizable the eggplant is; so if you have picky eaters, cook it until the eggplant breaks down.  For that matter, if you have picky eaters, you may want to hide this recipe and just call it “Chili”.

Eggplant Chili

1  large onion, chopped

1  large bell pepper, chopped

1  large eggplant, peeled and chopped

1 – 2 cloves crushed garlic

2 cups cooked or canned beans, any variety or mixture

1 28-oz  canned tomatoes, diced with juice

3 – 4 Tablespoons cumin powder
Chili powder, red pepper or chipotle powder to taste

Salt and pepper to taste

In a large slow-cooker, layer onions, peppers, eggplant, garlic, beans and tomatoes.  Cook on low all day (or longer if you wish).  Before serving, stir in cumin, chili powder, salt and pepper.

Serve with the following optional, but highly-recommended toppings:  cilantro pesto, chopped avocado, diced onions, plain Greek yogurt, hot sauce, and shredded cheddar cheese.