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Dinner

Chicken Chili con Carne with Smoked Roasted Eggplant Purée

Chicken chilli over a smoked aubergine purée. 66 g of protein and 9 g of fat.

Calories
568kcal
Protein
66g
Fat
9g
Carbs
54g

Per serving, makes 1. Published 27 August 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Chicken mince, lean250g
  • Potato144g, boiled
  • Onion65g
  • Spinach120g, boiled
  • Eggplant70g, fire-roasted, no oil
  • Red kidney beans40g, plain
  • Chipotle chili paste15g (1 tbsp)
  • Cumin1g
  • Coriander5g
  • Olive oil spray2 sprays

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Method

  1. Brown the lean chicken mince in a dry pan, breaking it up as it cooks. Add the diced onion and cumin, along with the olive oil spray, and cook until softened.

  2. Stir in the chipotle paste and let it coat the mince fully. Fire-roast the eggplant until the skin is charred and the flesh is soft, then blend it into a smooth purée and fold it through the chicken to enrich and bind the sauce.

  3. Boil the potato until tender and boil the spinach briefly until just wilted, and warm the kidney beans through.

  4. Finish with fresh coriander scattered over the top.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.