Funny story about this chili.
Laura and I recently spent the day together enjoying a much-needed cooking date, and we decided to make this chili from Cooking Light. Fall was just on the horizon, and as the temps in Chicago begin to cool, nothing sounds better than a big bowl of hearty chili.
If you’re like us, part of the excitement of cooking with a best friend is grocery shopping together. There’s just something so fun about browsing the aisles with a fellow food lover (especially Whole Foods!) that just totally beats doing it alone.
In my excitement, I maaaaaay have left a few items off the grocery list. Like important ones. You see, this is supposed to be five bean chili. Except I got double the chickpeas, and no Great Northern beans or pinto beans. Oops.
Three bean chili it is. Lucky for us, all beans are delicious! And it still totally worked.
The thing I love about this chili (and any chili, really) is that it’s such a flexible meal staple. Obviously you can eat it solo, as a lovely big bowl for lunch or dinner. But you can also do fun things like sweet potato chili cheese fries, hash browns covered in chili with a fried egg (breakfast!), or even add a little Velveeta for the best-ever game day dip. So much versatility.
This one skips the meat to keep things low-cal and veggie-filled.
Five beans or three, it was a great success!
Vegetarian Chickpea Chili
1 tablespoon olive oil
1 yellow onion, chopped
1 carrots, skinned and chopped (~1 cup)
2 tablespoons tomato paste
3 cloves of garlic, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/2 teaspoon paprika
salt and pepper
4 cups stemmed and torn kale
3 cups organic vegetable broth
2 red bell peppers, chopped
2 jalepenos, seeded and chopped
1 14.5oz can diced tomatoes
1 15oz can black beans
1 15oz can kidney beans
1 32 oz can chickpeas
Heat a large dutch oven over medium heat. Add oil, onion and carrot. Stir in tomato paste and all spices (add salt and pepper to taste). Saute for 2 minutes, stirring constantly. Add remaining ingredients. Cover and simmer for 45 minutes. Serve with cheddar cheese and Greek yogurt/sour cream (optional).