Chickpea Vegetarian Chili

Chickpea Vegetarian Chili

A nourishing meal OR a great side dish! Add sautéed grass fed ground beef to kick up the protein.

Ingredients

  • 1 medium yellow onion, diced
  • 1 tablespoon avocado oil or ghee
  • 1 green pepper, diced
  • 1 red (or orange or yellow pepper), diced
  • 4-6 cloves of garlic, finely chopped
  • 2 stalks of celery, diced
  • 1 (14 fl oz) can of Fire Roasted Diced Tomatoes or Regular Canned diced Tomatoes
  • 1 and 3/4 cups of water
  • 1 tablespoon of Better Than Bouillon Vegetarian base
  • 3 tablespoons of Chili Powder
  • 1 tablespoon ground cumin
  • 1 tsp Ancho Chili Powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of granulated garlic
  • 1 tsp of yellow mustard
  • 2 (19 fl oz) cans of pinto beans, rinsed and drained
  • 1 (19 fl 0z) can of red kidney beans, rinsed and drained
  • OPTIONAL TOPPINGS FOR CHILI:
  • cilantro
  • Pico De Gallo or Salsa
  • sliced avocado or Guacamole
  • sour cream
  • green onions
  • finely diced white onion

Instructions

  1. Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
  2. Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
  3. Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
  4. After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional to thicken). Add the puree back to the Chili. Stir and Serve. & Enjoy the Chili by itself or serve with your favourite toppings!