Big on Quality, Lidl on Price
Simple and smoky aubergine chilli recipe image

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Ingredients

2 aubergines aubergine
(cut into wedges)
50 ml ml oil oil
1 tbsp tbsp smoked paprika smoked paprika
1 onions onion
(chopped)
3 garlic garlic
(cloves, sliced)
2 green chillies green chilli
(sliced)
1 red peppers red pepper
(cut into approx. 30mm squares)
1 green peppers green pepper
(cut into approx. 30mm squares)
250 g g butternut squash butternut squash
(cubed, skin on)
1 tins tin kidney beans kidney beans
1 tbsp tbsp ground cumin ground cumin
2 tins tin chopped tomatoes chopped tomatoes
30 g g dark chocolate dark chocolate
(chopped)
250 ml ml vegetable stock vegetable stock
(strong)
2 avocados avocado
2 limes lime
(zest and juice)
rice rice
(plain, whoelgrain)

To serve

coriander coriander
(chopped)
jalapeños jalapeño
sour cream sour cream
(optional if vegan)

Simple and smoky aubergine chilli

This recipe was liked

This recipe was disliked

An error occurred, please try again

50 min
(36)

Method

This smoky aubergine chilli is our very own version of one of Channel 4’s Sunday Brunch weekend recipes. With a kick of paprika and a lovely richness from the dark chocolate, this chilli is packed with flavour, but super simple to make. We’ve suggested ingredients to make it - which you can pick up in your local Lidl store. Serve alongside two portions of your favourite vegetables.

  1. Firstly, to add smokiness to your chilli, toss 2 aubergines, cut into wedges in the oil and smoked paprika for kick, then griddle until well charred. Keep them warm.
  2. Next, for the chilli, fry the chopped onion and cloves of sliced garlic for 10 minutes on a low heat, then add the cumin.
  3. Add the red and green pepper, sliced green chillies, cubed butternut squash (skin on) and cook on low heat for 8 minutes.
  4. Add the kidney beans, ground cumin, chopped tomatoes, chopped dark chocolate to add a lovely richness, and the strong vegetable stock. Bring to the boil, then simmer for 30 minutes.
  5. Next, mash the avocados with the zest and juice of the limes and season.
  6. To serve, put some cooked plain wholegrain rice in a deep bowl, add the chilli, top with aubergines, avocado mix and the some chopped coriander, jalapeños and sour cream (optional if vegan) to serve.

Similar recipes

Quick chicken tagine with couscous

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Quick chicken tagine with couscous
45 min
(51)
Beef stew pot pie with bubble & squeak topping

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Beef stew pot pie with bubble & squeak topping
3:05 h
(47)
Festive frittata

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Festive frittata
35 min
(41)
Baby’s first chicken curry

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Baby’s first chicken curry
25 min
(6)
Juicy chicken biryani

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Juicy chicken biryani
35 min
(57)
Mexican steak salad bowl

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Mexican steak salad bowl
45 min
(34)
Asparagus and butterbean tart

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Asparagus and butterbean tart
45 min
(19)
Tomato, mascarpone and spinach conchiglioni

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Tomato, mascarpone and spinach conchiglioni
1:10 h
(97)
Jollof chicken traybake

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Jollof chicken traybake
1:10 h
(127)
Vegetarian supreme nachos

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Vegetarian supreme nachos
1:25 h
(23)
Crispy aubergine dhal

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Crispy aubergine dhal
40 min
(465)
Green risotto with crispy ham

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Green risotto with crispy ham
45 min
(108)
Beetroot vegan burgers with crunchy pumpkin seed pesto

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Beetroot vegan burgers with crunchy pumpkin seed pesto
45 min
(119)
Grilled lamb steaks with minty tabbouleh

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Grilled lamb steaks with minty tabbouleh
30 min
(34)
Rainbow lasagne

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Rainbow lasagne
1:30 h
(96)