A vegetable-heavy chili stew with black beans, eggplant, tomato, and chili powder.
1.5 cupsBlack Beans
280 gEggplant
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100 gOnion
10 gGarlic
300 gDiced tomatoes
25 gTomato Paste
8 gChili powder
5 gCumin
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Onion, Garlic, and Eggplant in Cooking oil until softened.
Stir in Chili powder and Cumin and cook for 1 minute.
Pour in Diced tomatoes, Tomato Paste, and Black Beans and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Season with Salt and Black Pepper.