Chickpea Chili
Chickpea chili is a hearty, vegetarian dish that combines legumes and spices for a comforting meal perfect for any occasion.
Ingredients
Vegetables
- 1 can diced tomatoes Use a high-quality brand for better flavor.
- 1 can tomato sauce Adds richness and depth to the chili.
- 1 onion chopped onion Adds sweetness and flavor.
- 1 bell pepper chopped bell pepper Use any color you prefer.
- 3 cloves minced garlic Do not let garlic burn.
Legumes
- 2 cans chickpeas Drained and rinsed.
Spices
- 2 tablespoons chili powder Adjust to taste.
- 1 teaspoon cumin Adds warmth and earthiness.
- to taste salt and pepper Adjust seasoning per preference.
Cooking Essentials
- 2 tablespoons olive oil For sautéing the vegetables.
Optional Toppings
- 1 avocado For creaminess.
- 1 bunch cilantro For freshness.
- 1 lime For zest.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute.
- Sprinkle in the chili powder and cumin. Cook for another minute.
Cooking
- Pour in the diced tomatoes and tomato sauce, followed by the chickpeas.
- Stir everything well to combine and let it come to a gentle simmer.
- Cover the pot and cook for 15 to 20 minutes, allowing flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- If the chili is too thick, add a splash of water to reach desired consistency.
Serving
- Ladle the chili into bowls and serve hot.
- Garnish with avocado, cilantro, and a squeeze of lime.
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Notes
Rinse canned chickpeas to remove excess sodium. Roasting chickpeas before adding can add texture and flavor. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.