Homemade Vegetarian Chickpea and Kidney Bean Chili

Name: Homemade Vegetarian Chickpea and Kidney Bean Chili
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked); 115 g dry kidney beans, soaked overnight (or 1 can cooked); 1 onion; 3 cloves garlic; 1 stalk celery; 1 green bell pepper (or other color is okay); 1 cup fresh or frozen corn (240 ml, optional); 1 can whole tomatoes; 1 cup tomato juice (240 ml); SPICES:; 1 Tbsp chili powder, more to taste; 2 tsp ground cumin; 1 tsp ground coriander; 1 Tbsp dried oregano (or some fresh); 1 Tbsp dried basil; to taste salt & pepper; Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt

Felice @morinoko

Connecticut, United States

Meatless but definitely not flavorless ;) You can use either dry beans or canned/cooked beans. I like to use dry beans because the canned ones tend to be too soft and can get mushy. Also when cooking dry beans, they make their own broth so give the chili more flavor.

Great with corn bread or steamed rice!

Felice @morinoko

Connecticut, United States

Great with corn bread or steamed rice!

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Ingredients

90 mins

4 servings

115 gdry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
115 gdry kidney beans, soaked overnight (or 1 can cooked)
1onion
3 clovesgarlic
1 stalkcelery
1green bell pepper (or other color is okay)
1 cupfresh or frozen corn (240 ml, optional)
1 canwhole tomatoes
1 cuptomato juice (240 ml)
SPICES:
1 Tbspchili powder, more to taste
2 tspground cumin
1 tspground coriander
1 Tbspdried oregano (or some fresh)
1 Tbspdried basil
to tastesalt & pepper
Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt

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Steps

90 mins

1

If using dry beans, soak them overnight in plenty of water. Before cooking, chop up the onion, garlic, green pepper and celery.
2

Heat oil in a large pot and sauté the onions and garlic until soft and transparent.
3

Add the other green pepper, celery and dry spices. Sauté a few minutes until fragrant.
4

Add can of tomatoes and break up into smaller chunks.
5

Add beans, corn (optional) and tomato juice and stir. Add a little water, if needed, to cover all ingredients.
6

Bring to a boil, turn to low and cover with lid. Let simmer for about 1 hour if using canned beans. And up to 1.5 to 2 hours if using dry beans or until they are soft. Check occasionally to stir and add water if too low.
7

Once beans are desired softness, taste and adjust the spices and salt if needed. If too acidic from the tomatoes, add a teaspoon or so of sugar to mellow it out. Serve into bowls and top with your favorite toppings!

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Felice @morinoko

on September 01, 2015 22:58

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_