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Simple and smoky aubergine chilli recipe image

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2 aubergines aubergine
(cut into wedges)
50 ml ml oil oil
1 tbsp tbsp smoked paprika smoked paprika
1 onions onion
3 garlic garlic
(cloves, sliced)
2 green chillies green chilli
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
250 ml ml vegetable stock vegetable stock
2 avocados avocado
2 limes lime
(zest and juice)
rice rice
(plain, whoelgrain)

To serve

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

Simple and smoky aubergine chilli

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50 min


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.