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This ‘chilli non-carne’ uses strips of creamy, smoky eggplant to add some textural heartiness to the bowl. It’s a refreshing twist on a reliable classic that will leave you super satisfied!

You will need

Serves 4

  • 2 eggplants
  • 30ml olive oil
  • 1 brown onion, finely diced
  • 4 garlic cloves, finely sliced
  • 100g swiss brown mushrooms, finely diced
  • 1 red capsicum, finely diced
  • 1 yellow capsicum, finely diced
  • 2 long red chillies, finely diced
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked pepper
  • 1 cinnamon stick
  • 1 tin crushed tomatoes
  • 100ml vegetable stock
  • Salt and pepper

For the guacamole:

  • 2 Hass avocados
  • 2 limes, juice only
  • 1/2 red onion, finely diced
  • Handful of fresh coriander leaves, roughly chopped
  • Salt and pepper

To serve:

  • Steamed rice
  • Fresh coriander
  • Plant-based sour cream (natural flavoured coconut yoghurt works great too)
  • Tortilla chips (optional)

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15 mins to prep

45 mins to cook

  1. Step 1

    Place the eggplants on the hob (over a grate if necessary) to burn. (They’re done when you see lots of steam being released!) Then place them in a bowl and cover with a plate or tea towel to let them sweat.

  2. Step 2

    In a deep pot with oil on high heat, dice and fry off to brown the onion and garlic, then mushrooms and capsicums, and finally the chillies, until they’re starting to break down. Stir through the spices, including cinnamon stick, and cook for 30 seconds.

  3. Step 3

    Add crushed tomatoes to the pot with the stock, bring to the boil then turn to a simmer and cook for 30 minutes.

  4. Step 4

    In the meantime, make the guac by mashing the avocados with lime juice, red onion and coriander and fold through. Season to taste.

  5. Step 5

    Take the eggplant from the bowl and peel off the skin, also squeezing off the stems at the top. Then roughly tear the eggplants into strips and put them in the pot along with the liquid. Cook for a further 10 minutes to let the flavours infuse, and remove the cinnamon stick.

  6. Step 6

    Serve a generous portion in a bowl alongside rice, topped with guac, plant-based sour cream and a couple sprigs of coriander.

Hot tip!

*You can plate these up with some tortilla chips, which are great for scooping up chilli — or for crumbling over the chilli for a nice crunch!

Recipe: Simon Toohey

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