Chili Sin Carne Stuffed Aubergines

Here are the ingredients you need

• 400g cooked red kidney beans
• 1 Onion
• 1 Can of whole peeled tomatoes
• 1 Small handful of cooked sweetcorn
• 1 Green bell pepper
• 1 Small red bell pepper
• 3 Carrots
• 2 Garlic cloves
• 1 Tablespoon defatted cocoa powder
• 1 Teaspoon ground cumin
• 1 Teaspoon sweet paprika
• 1 Dried cayenne pepper
• Himalayan pink salt
• Extra virgin olive oil
• 3 Medium aubergines
• Mozzarella pearls
• Grated low-fat cheese

Method

1. 1Chop the vegetables and set them aside.
2. 2Set a pot over the heat and add a drizzle of olive oil.
3. 3Add the onion and peppers, and sauté until lightly softened.
4. 4Next, add the sweetcorn, cayenne pepper, and finely minced garlic. Give everything a good stir.
5. 5Add the tomatoes, well-drained kidney beans, and the spices.
6. 6Stir well and let it simmer gently over low heat for 25 minutes.
7. 7Meanwhile, wash the aubergines and cut them in half lengthwise.
8. 8Score the flesh with shallow cuts and microwave them for about 10 to 12 minutes.
9. 9Carefully scoop out the flesh and save it for another recipe (or stir it directly into the chili).
10. 10Fill the aubergine halves with the chili sin carne.
11. 11Top with a few mozzarella pearls and bake at 180ºC until the cheese melts.
12. 12Scatter the grated cheese over the top and turn off the oven so it melts with the residual heat.
13. 13All done! Now we can sit down and enjoy our chili sin carne stuffed aubergines.