Slow Cooker Saturday: Eggplant & Lentil Chili

If you are looking for a chili recipe that does not use beans or does not use meat, then this is your recipe! Lentils are used as a change from the traditional beans and eggplant offers a meaty texture. Both the lentils and eggplant keep the calories and fat low while increasing fiber. This recipe will fit perfectly in an Clean Eating or Paleo diet.

Eggplant and Lentil Chili
2 stalks celery, diced
1 small onion, chopped
2 jalepenos, diced and seeds removed
4 cloves garlic, minced
1 T mild chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1/2 tsp ground cinnamon
3/4 tsp sea salt
1 cup dried lentils, rinsed (I used orange lentils, but you could use whichever variety you wish)
4 cups vegetable broth
3 C tomatoes, chopped (canned or fresh)
2 pounds eggplant, cut into 1/2-inch cubes
1/2 C fresh cilantro, minced

Directions:
Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Enjoy!