Dinners/ Soups/ Vegetables

Ancho, Lentil, & Eggplant Chili

Ancho, Lentil, & Eggplant Chili | The Foodwright

Recently (as in this past year), I’ve realized some oddities about myself that I’d never before thought about.

  1. I can’t drink a smoothie without a straw.
  2. I hate touching bananas. Like, seriously. If I’m slicing them and putting them into bags for the freezer, or just peeling them to make banana bread, I have to wear gloves. I KNOW.
  3. One of my biggest pet peeves is when other people clear their throat frequently and/or really loudly. It’s literally like nails on a chalkboard. Slkjasldkf.
  4. I’ve never ordered anything over-the-counter at the deli section of the supermarket (where all the fresh meat/fish/etc is) because I don’t want to talk to people. (#introvertprobs)
  5. Driving gives me a lot of anxiety because I’m constantly worried that the people around me are stupid and will crash into me or something. (…#trustissues)

WHEW! Glad I got all that off my chest. We’re still friends, right?

Ancho, Lentil, & Eggplant Chili | The Foodwright

Um, anyway. Back to the things that actually matter.

So this weekend I’m sharing two recipes that are intended to be served together. I didn’t want to put them both in the same post because that’s just a lot of information and food being thrown at you all at once, so it’ll be like a part 1, part 2 type of thing. Part 1 (chili) today, part 2 (insanely delicious & fluffy bread) tomorrow! I know, super exciting. Gotta keep you guys on your toes. ?

I absolutely LOVE chili. And I love it loaded. Cheese, sour cream, avocado, cilantro, tortilla chips, give me all the toppings ALWAYS. This chili is based off of one my dad made several years ago that I still haven’t forgotten about. So dad, this is for you! I love it the best a day after, after the flavors have sat in the fridge together, shaken hands, and gotten on a first-name basis, ya know?

I love the texture that the eggplant and lentils contribute to this chili. And don’t worry about the ancho being too overwhelming because, as we all know by now, I can’t handle spice. I cry and my nose runs and it’s just ONE HOT HECK OF A MESS.

Bonus: it’s vegetarian!

Wait. Except for the beef broth.

Ah well, we tried.

PS Stay tuned for the bread tomorrow because it is OMGSOGOOD.

Ancho, Lentil, & Eggplant Chili | The Foodwright


1/2 medium yellow onion, diced

2 cloves minced garlic

2 T olive oil

1 medium eggplant, peeled & diced

1 1/2 t light brown sugar

2 t ancho chile powder

1/2 t paprika

1/2 t cumin

1/2 t garlic salt

1 t salt

black pepper

2 cans diced tomatoes

4 c beef stock

1 c lentils, rinsed

toppings you should definitely have at the ready: 


sour cream

tortilla chips




Pour the olive oil into a large pot heated to medium high. To the oil, add the onions and garlic and saute until soft and translucent. Then, stir in the eggplant, and saute for 1-2 minutes. Add in the tomatoes, stock, and lentils. Bring to a boil and then add in the brown sugar, chile powder, paprika, cumin, garlic salt, salt, & pepper. Cover the pot with a lid and let simmer on medium heat for about 45 minutes, or until the lentils are soft. Ladle into bowls & eat! This chili makes some great leftovers because the longer it sits, the better it gets.

Aaaand that’s it! Don’t you love recipes like this?

Ancho, Lentil, & Eggplant Chili | The Foodwright

xo, Lucia

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