Saturday, February 26, 2011
Lentil Eggplant Chili Mole, with Roasted Corn Scallion Corn Bread
Eggplant Lentil Chili Mole, with Roasted Corn Scallion Corn Bread
Lookin' for a warm comforting dinner, without all the guilt? This is the chili for you! The use of eggplant in here really adds substance, and meatiness, without adding any heaviness. The cocoa powder adds complexity and a great lusciousness I haven't experienced in chili before. Genius! Why haven't I done this before?!? I think I might start putting cocoa powder in everything.... or not. But maybe...You might want to up the flavor punch with some adding additional chili powder, and cocoa powder, I found that I needed some extra somethin' somethin'.
The Roasted Corn Scallion Corn bread is darn tasty as well. Super easy to throw together, and has no refined sugar. AWESOME. Feel free to substitute corn off the cob if it's in season, or just plain thawed frozen corn. Another solid recipe from Appetite for Reduction.
Lentil Eggplant Chili Mole
220 calories per serving
1 teaspoon olive oil
1 small onion, cut into medium dice
1 red bell pepper, cut into medium dice
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup dried green lentils, washed
4 cups vegetable broth
1 (15-ounce) can diced tomatoes
2 pounds eggplant, cut int 3/4 inch cubes
2 teaspoons agave nectar
Sour cream, chives, scallions, cilantro for garnish
Preheat a heavy bottomed pot over medium-high heat. Saute the onions and bell pepper in the oil until translucent, 5-7 minutes. Add the garlic and saute for another minute, using nonstick cooking spray or a splash of water if it's sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt. Add 1/2 cup of the veggie broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
Add the lentils, remaining veggie broth, diced tomatoes, and eggplant. Mix to combine. Cover the pot and bring the mixture to a boil. Once it's boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning, you might want to add some more chili powder, and cocoa powder for some extra punch.
Let the chili sit for 10 minutes or so for maximum flavor.
Roasted Corn and Scallion Corn Bread
160 calories per serving
1 cup soy milk, or other nondairy milk
1 teaspoon apple cider vinegar
1 cup fine ground cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons agave syrup, or pure maple syrup
1 cup frozen roasted corn, thawed (I use Trader Joe's Brand)
1/2 cup finely chopped scallions
Preheat oven to 350 degrees and lightly spray an 8-inch square metal baking pan with nonstick cooking spray.
In a measuring cup, whisk together the milk and the vinegar, and set aside.
In a large bowl, sift together the cornmeal, flour, baking powder, and salt. Create a well in the center and add the almond milk, agave, and oil. Mix just until combined. Fold in the corn and scallions.
Pour the batter into the prepared baking pan and bake for 28-32 minutes, until a toothpick inserted into the center comes out clean. Slice and serve warm, or store in an airtight container.