I love this variation on chili. Made with chunks of eggplant, black beans and lentils. It’s both light and hearty at the same time. I added other layers of flavor too in the form of celery, carrots and onion. We used fire roasted tomatos and diced tomatos which made it spicy enough for me (kind of a lightweight 😉 but you could always add chile powder to the level of heat you desire.

I am thinking I might try this in a lasagna as the sauce layers. May be interesting… I’ll keep you posted 🙂



Top with a dollop of vegan sour cream and some parsley to garnish.