5 Ingredient Eggplant and Beef Chili

Hi everyone, happy March! As a follow-up to my Seven Ingredient Soup from a few weeks ago, tonight I made a 5 ingredient chili for dinner. This chili was supposed to be just a bolognese sauce but then I realized that a) I had too much beef and eggplant to make just a sauce (unless I wanted to eat pasta for the next six nights, which actually doesn’t sound like a bad idea…) and b) I needed dinner for 3 nights that wouldn’t feel too repetitive. When you’re cooking for yourself you can just play it by ear, so part-chili part-sauce it was.

5 Ingredient Eggplant and Beef Chili

1/2 pound lean ground beef

1 small eggplant, diced

4 cloves garlic, minced

1 14 oz. can crushed tomato

1 heaping tbsp. Earth Balance or butter

Heat a dutch oven or pot to medium and add the Earth Balance and garlic. Let the garlic sit for a minute or two and then add in the beef. Let sit for 5 minutes and lower the heat to medium low. Add in the crushed tomato and diced eggplant and stir. Add salt to taste and 1/4-1/2 cup of water if you’re making this as a sauce. Cover your dutch oven or pot and let everything cook for at least 1 hour.

Serves 6-8 as a sauce, 4 as part of a meal

How easy is that? Eggplant slow cooked in a dutch oven is potentially one of my favorite things to eat. Even people who don’t like eggplant will swoon at its soft, melt-in-your-mouth deliciousness.

Tonight I served it as a sauce on top of whole wheat linguine. I will definitely add basil next time I make this!

Tomorrow night I’m going to spike it with cumin and paprika and eat it as a ‘chili’ with a baked yam and then Friday night I might have it with homemade tortilla chips or crusty bread. This dish was incredibly easy to make, yet super tender because it sits for so long on a low heat. You could substitute out the eggplant for kidney beans in a pinch if you wanted to make a more traditional chili, or even wilt in spinach at the end. Do you have a 5 ingredient go-to dish?


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