Eggplant Turkey Chili

I almost wanted to name this “surprise” or “secret” chili, but that usually doesn’t bode well…

I wanted to call it that though because you really will not register that there is an entire eggplant in this. It cooks down and is soft and really absorbs the chili flavors. You can make this without meat VERY easily. The eggplant gives it that thick meaty texture; just add an extra can of beans! The secret to this recipe is TIME. Most eggplant chillis suck because they do not allow the eggplant to cook down enough. Trust me – you need to let this simmer at least 1 hour.

This recipe stemmed from having a giant eggplant and ground turkey in my fridge and a hungry family. This is what I came up with and it is now a favorite in our home!!!


eggplant chili


Drizzle of Olive Oil

1 lb of ground turkey

1 medium onion, chopped

2 garlic cloves, chopped

1 large eggplant, cubed

1 16oz can diced tomatoes

1 8oz can tomato sauce

1/2 cup water

2 TBS Chili powder

2 tsp Oregano

2 tsp cumin

1 16oz can kidney beans (or black beans)

1 tsp honey

1/2 tsp cayenne pepper (optional)


(salt optional)



Brown the turkey meat on medium high. 3minutes. Reduce  the heat to medium and add the onion and garlic. Cook together until fully cooked 10min.

Add everything else, except the beans.

Cover, and simmer on low for up to 2 hours!

(That’s what makes this so good!!)

Add the beans and stir.

Cover and cook 30 more minutes.


Serve with sour cream and cheddar cheese… you are going to LOVE this!!! What a great way to get a lot of veggies in your diet!






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