Eggplant Lentil Porter Chili

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This hearty vegan porter chili is made with with eggplant chunks, lentils, and red bell peppers simmered in a spicy beer-infused tomato base.

I’ve never been much of a beer drinker. In fact, for the most part I’ve never been much of a drinker at all, but this goes especially for beer. Lately, however, I’m finding that I might just be a beer eater.

I bought a whole six pack for this. That would be six whole beers! My initial instinct was to throw lots of beer into the chili, because that’s the point right? Apparently not, because the first batch, which I ended up using two beers for, was way too strong. We ended up eating it as a topping for baked potatoes, which is good and all, but I don’t think I’d want to down a whole bowl of the stuff, straight from the spoon. One beer for a big batch of chili ended up being perfect!

If you’ve been following along and doing calculations in your head, you’ve probably figured out that I ended up with three leftover beers, which I had no intention of drinking. I decided to eat those beers too! This means I’ve got a few more recipes coming up. These are for you, my fellow beer eaters.

Be careful when choosing your porter, as not all beers are veg friendly. When in doubt, search for your brew of choice on this list.

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This hearty vegan porter chili is made with with eggplant chunks, lentils, and red bell peppers simmered in a spicy beer-infused tomato base. CourseEntree CuisineAmerican Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 servings (1 ½ cups each) Calories 369 kcal Author Alissa

Ingredients

2cupsvegetable broth
½cupdried brown lentils
2tablespoonsolive oil
1medium onion,diced
1red bell pepper,diced
3garlic cloves,minced
114 ounce can crushed tomatoes
114 ounce can diced tomatoes
112 ounce bottle of porter
1medium eggplant,diced
3tablespoonsgranulated vegan sugar,I used coconut sugar
2tablespoonsground cumin
2tablespoonschili powder
Salt and pepper to taste
Cayenne pepper hot sauce,to taste

For Topping (pick your favorites):

Fresh scallions
Chopped cilantro
Cashew Cream
Avocado
A drizzle of tahini

Instructions

Place the lentils and broth into a medium saucepan and place it over high heat. Bring the broth to a boil, lower heat, and allow to simmer until the lentils are tender, about 30 minutes.
While the lentils cook, heat olive oil in large pot over medium heat. Add the onion and red belle pepper, and sauté until softened, about 5 minutes. Add garlic and sauté another minute, until very fragrant. Add the crushed and diced tomatoes, porter, eggplant, sugar, cumin, and chili powder.
Bring the mixture to a low simmer and allow to cook over low heat until the eggplant is tender, about 20 minutes, stirring occasionally.
Drain any excess liquid from the lentils and stir them into the pot with the chili. Allow to simmer for 2 to 3 minutes longer. Season with salt and pepper to taste, then add some hot sauce if you’d like a bit more kick.
Ladle into bowls and top with toppings of choice.

Recipe Notes

Nutrition information does not include toppings.

Nutrition FactsEggplant Lentil Porter ChiliAmount Per ServingCalories 369Calories from Fat 87% Daily Value*Fat 9.7g15%Saturated Fat 1.4g7%Sodium 990mg41%Potassium 954mg27%Carbohydrates 54.1g18%Fiber 16.5g66%Sugar 19.7g22%Protein 13.1g26%Calcium 90mg9%Iron 5.9mg33%* Percent Daily Values are based on a 2000 calorie diet.« Vegan Italian Wedding SoupGolden Spring Vegetable Thai Curry »