eggplant con chili

eggplant con chili

Eggplant con chili is a vegetarian variant on the well known chili con carne. The eggplant is filled with chili bean sauce and topped with grated cheese.
eggplant con chili
eggplant con chili

Recently, I started using Instagram a bit more actively. This resulted in a rapid development of my network. And I also have a lot of interaction with fellow bloggers. the impact of both really surprised me! And it gave me the inspiration for this eggplant con chili.

This vegetarian version of chili con carne is very easy to make. And don’t be afraid of the word chili! Many people associate it with a burning mouth for hours after eating. But that doesn’t need to be so. As you are the boss in your kitchen, you can reduce the spices to feel comfortable with it. Or even increase if you like more of them. For a European I can eat quite spicy, but that’s nothing in comparison to other regions.

eggplant con chili

eggplant con chili

Eggplant con chili is a vegetarian variant on the well known chili con carne. The eggplant is filled with chili bean sauce and topped with grated cheese.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course lunch, Main Course
Cuisine Mexican
Servings 2 persons


  • 2 eggplants
  • 1 bell pepper red
  • 3 tomatoes medium sized
  • 1 onion yellow
  • 1 chili pepper red
  • 1 tablespoon tomato mark
  • 100 ml water
  • 3 teaspoons chili con carne mix
  • 400 gram chili beans a can
  • 100 gram grated cheese I used Emmentaler
  • tortilla chips


  • First prepare the vegetables. Cut the bell pepper, the tomatoes the chili pepper and the onion into small pieces.
  • Cut the upper third of the eggplants. Scrape out the inner parts. Slice the upper part and the inner parts also into fine pieces.
  • Heat some olive oil in a pan, and add the onion and the chili pepper to it. After a few minutes add the bell pepper, the tomatoes and the eggplant. Add the water, tomato mark and the chili con carne mix.
  • Mix everything well, and put a lit on the pan. Cook until the vegetables are tender.
  • When the vegetables are ready, add the chili beans. If needed you can add some salt.
  • Place the eggplants on a baking sheet in an oven tray. Fill them with the chili sauce and top with grated cheese.
  • Bake the eggplants in a preheated oven (190°C) for 35 minutes.
  • Keep the rest of the sauce warm, to serve it with the stuffed eggplants.
  • The vegetarian eggplant con chili is best eaten with tortilla chips, to be completely in a Mexican mood.
Keyword chili, eggplant, eggplant con chili, vegetarian

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About Icookyouwash

As mentioned in the beginning, I got in contact with the YouTube blogger Icookyouwash on Instagram. She has no website, I have no Youtube channel. I proposed her to use one of her recipes, featuring the video to complete my article. So we can help and support each other. If this works well, maybe we can do a lot more things like this in future. Please check below her original video post.

chili con stuffed eggplant and bell pepper by Icookyouwash

There is a lot of discussion among aficionados whether you can use beans in Chili Con carne. Luckily we don’t have the discussion for the vegetarian alternative. They always include chili beans. Other ingredients you might like to add to replace meat are tofu, quinoa or even potatoes.

About tortilla chips

Tortilla chips are snacks made from corn tortillas. They are cut in triangles and fried. Rebecca Webb Carranza popularised them back in the 1940s by making use of the remainders of automated tortilla production. Triangled and fried they were put into bags and sold for a penny. She was rewarded in 1994 with the golden tortilla for her contribution to Mexican food.

I noticed that I have one other Mexican recipe on Back in 2014 I made a Mexican style chocolate chicken. This was inspired on an idea of Chakall, an Argentinian cook living with one leg in Europe and one in South America.

If you speak Dutch, you can find the Dutch version of this recipe on

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