Loryn Galardi | Chickpea Chili
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Chickpea 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, but this particular recipe needs to be shared. It’s 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 and ready-to-go. 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 chickpeas (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, chickpeas, tomatoes, cumin, chili powder, paprika, salt, and pepper, to taste. Simmer for 30 minutes.

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