Loryn Galardi | Charlie’s Chick Pea Chili

Charlie’s Chick Pea Chili


I don’t like football, but I love a hearty bowl of chili. It is a staple for us and my hubby has a few different variations on the regular, but this particular recipe needed to be shared. Packed with flavor, vegan-friendly and includes just your basic pantry essentials. Give yourself a half hour and this gorgeous pot of chili will be simmering ready to go at your fingertips.  Add ground beef, turkey or chicken or any other beans that suit your taste buds.

2 tbsp olive oil
2 cups chopped onions
2 cloves garlic, chopped
1 cup chopped red pepper
1 cup chopped green pepper
2 cans of chick peas (garbanzo beans)
1 15 oz can diced tomatoes
2 tbsp ground cumin
1 tbsp chili powder
1 tbsp paprika
1 tsp salt
freshly ground pepper, to taste

Heat the oil in a large pan. Add the onions and garlic and cook for about 10 minutes or until they start to brown. Stir in the peppers, chick peas, tomatoes, cumin, chili powder, paprika, salt, and pepper. to taste. Simmer for 30 minutes.

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