Stretch your nutrition as well as your dollars with this wonderful, nutritious eggplant chili dish!
1/4 cup water
2 tbsp olive oil
1 large eggplant, cut in 1/2″ cubes
1 medium onion, sliced in semi-circles
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced (optional)
2 medium tomatoes, chopped
2 tsp paprika
1 tsp marjoram
20 oz. can Loma Linda Five Bean Chili
1/4 tsp salt, or to taste
1. In a large heavy pot over medium heat, warm the water and oil. Add eggplant and onions. Cook 5 minutes, stirring often.
Add garlic and jalapeño; cook another 5 minutes, stirring often.
Add in the tomatoes, paprika, and marjoram. Cover and simmer on low for 10 minutes.
Add Loma Linda® Five Bean Chili and salt to taste. Heat for about 3 minutes. Serve hot in bowls as is, or spoon the chili over cooked wide noodles.