I created this recipe (featured in the October 2007 issue of Oxygen magazine) two years ago when I decided I wanted to use my chickpeas and kidney beans for more than just salads.
I have often been disappointed by vegetarian chili at restaurants.
It’s either too salty, gloopy, or a slightly superior alternative to refried beans.
This recipe is not only easy and nutritious, it is also chock full of taste.
I’ve had serious meat-eaters tell me this vegan chili surpasses many of the beef ones they’ve eaten!
Preparation Time: 40 minutes Yield: 4 servings
INGREDIENTS: 4 Tbsp. extra virgin olive oil 8 garlic cloves, minced 1/2 cup red or white onion, finely chopped 1 cup red pepper, cut into small chunks 1 cup green pepper, cut into small chunks 1 cup low-sodium chickpeas 1 cup low-sodium kidney beans 1 cup low-sodium black beans Regular or sodium-free chili powder (to taste) Paprika (to taste) 1/2 cup frozen sweet corn kernels 1.5 cans petite-cut diced tomatoes (I recommend a variety that contains jalapeño peppers) 1/2 cup crumbled soy beef ( optional; I recommend Boca or Morningstar Farms, both available in the frozen foods section of supermarkets)
1. Heat olive oil in a medium-sized pot. When hot, add garlic and onions. Simmer for a few minutes. Stir frequently. 2. Add peppers and beans. Stir, add spices, and raise heat to high (this helps absorb the spices more efficiently). Stir CONSTANTLY for two minutes. 3. Lower heat to medium-high. Add diced tomatoes, corn, and soy beef (if using). 4. Stir well and cook at high heat for 5 minutes.
NUTRITION INFORMATION (without crumbled soy beef):