Chickpea Chili
A hearty and flavorful vegan dish combining chickpeas, vibrant vegetables, and spices, perfect for a cozy dinner or meal prep.
Ingredients
Main Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
Spices and Oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 tablespoons olive oil
Optional Toppings
- avocado for creaminess
- cilantro for freshness
- lime for added flavor
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, sauté until they soften, about 5 minutes.
- Add minced garlic and cook for another minute.
Cooking
- Stir in chili powder and cumin, cooking for a minute to activate the flavors.
- Pour in diced tomatoes and tomato sauce, then add the drained chickpeas.
- Stir everything well and bring to a gentle simmer. Cook for 15-20 minutes.
- Season with salt and pepper to taste during cooking.
- Check consistency and flavor before serving, adjusting seasoning if necessary.
Serving
- Serve chickpea chili hot with optional toppings like avocado, cilantro, and lime.
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Notes
If you have leftover chili, transfer it to an airtight container and refrigerate for up to 4 days. It can be frozen for up to 3 months. Allow flavors to meld by letting it rest before serving.