It's Tasty Tuesday! Hello to any newcomers and welcome back to those visiting again. Winter looks like it is here to stay for at least a little while longer. I thought this new twist on an old classic would do just the trick. This recipe is originally “Chickpea Chili”. However, you can easily swap or add ground meat of your choosing, if that is what you prefer. Don’t be afraid to make it your own! This is another great weeknight meal, and the leftovers are just as good.
Ingredients
- 2 TBSP olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, peeled and diced
- 5 garlic cloves, minced
- 3 15oz cans of chickpeas, drained and rinsed
- 2 15oz cans of fire roasted diced tomatoes
- 1 cup of broth of your choice
- 2 TBSP of chili powder
- 1.5 TBSP of ground cumin
- 1 TBSP of unsweetened cocoa powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 cup frozen corn, thawed
- Salt and pepper to taste
Instructions
- Coat the bottom of a large pot with olive oil and place it over medium heat
- Once your oil is hot, toss in the onion, bell pepper, and carrots. Sweat them for about 5 mis. Stir frequently. The goal is to get them slightly softened
- Stir in the garlic. Cook with the vegetables for about 1 min, just until it is fragrant.
- Add in the remaining ingredients, minus the corn.
- Raise the heat and bring to a boil. Boil for a few minutes
- Lower the heat and allow to simmer for a minimum of 30-60 minutes. Stir occasionally. Feel free to add water or more broth if it becomes too thick.
- Stir in the corn and simmer for a few minutes, really just to heat up the corn
- Remove the pot from the heat. Season with salt and pepper to taste
This recipe makes about 6, 1.5 cup servings
