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Slow-cooker mushroom and eggplant chilli

Slow cooker mushroom and eggplant chilli

1
Points® value
Total Time
8 hr 20 min
Prep
20 min
Cook
8 hr
Serves
6
Difficulty
Easy

Ingredients

Eggplant

500 g, peeled, cut into 1cm cubes

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato passata

1 cup(s), (Italian tomato puree), (260g)

Chilli powder

2 tsp

Worcestershire sauce

1½ tsp

Dried oregano

1 tsp

Mushrooms

250 g, portobello variety, finely chopped

Brown onion

1 large, finely chopped

Red capsicum

1 large, finely chopped

Fresh green chilli

2 whole, deseeded, finely chopped

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Instant yellow polenta

2 tbs

99% fat-free, plain or natural yoghurt, unsweetened

¾ cup(s), (180g)

Lime(s)

2 medium, wedges, to serve

Instructions

  1. Place eggplant into a colander and sprinkle with 1 teaspoon salt, tossing to coat. Place a large plate on top of eggplant and weight with one or two heavy cans. Let stand for 30 minutes. Using hands, squeeze out excess liquid from eggplant. Set eggplant aside.
  2. Combine diced tomatoes, passata, chilli powder, Worcestershire sauce and oregano in a 4.5 litre (18-cup) slow cooker. Add mushrooms, onion, capsicum, green chilli and black beans and stir to combine. Using the back of a wooden spoon, gently press vegetable mixture to form an even layer. Place an even layer of eggplant on top, leaving a 2cm border. Cook, covered, on high for 4 hours (or low for 8 hours).
  3. About 20 minutes before cooking time is up, slowly stir in polenta. Cover and cook for 15 minutes or until chilli thickens. Serve chilli with lime wedges and topped with yoghurt.

Notes

SERVING SUGGESTION: Serve topped with extra chilli powder, diced green capsicum and sliced long fresh red chillies if desired. Charred corn tortillas are always a good thing with chilli.

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