Homemade Vegetarian Chickpea and Kidney Bean Chili
Homemade Vegetarian Chickpea and Kidney Bean Chili

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, homemade vegetarian chickpea and kidney bean chili. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Homemade Vegetarian Chickpea and Kidney Bean Chili is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Homemade Vegetarian Chickpea and Kidney Bean Chili is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook homemade vegetarian chickpea and kidney bean chili using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Homemade Vegetarian Chickpea and Kidney Bean Chili:
  1. Make ready 115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
  2. Make ready 115 g dry kidney beans, soaked overnight (or 1 can cooked)
  3. Make ready 1 onion
  4. Prepare 3 cloves garlic
  5. Make ready 1 stalk celery
  6. Get 1 green bell pepper (or other color is okay)
  7. Take 1 cup fresh or frozen corn (240 ml, optional)
  8. Take 1 can whole tomatoes
  9. Take 1 cup tomato juice (240 ml)
  10. Take SPICES:
  11. Get 1 Tbsp chili powder, more to taste
  12. Take 2 tsp ground cumin
  13. Get 1 tsp ground coriander
  14. Prepare 1 Tbsp dried oregano (or some fresh)
  15. Prepare 1 Tbsp dried basil
  16. Make ready to taste salt & pepper
  17. Take Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt
Instructions to make Homemade Vegetarian Chickpea and Kidney Bean Chili:
  1. If using dry beans, soak them overnight in plenty of water. Before cooking, chop up the onion, garlic, green pepper and celery.
  2. Heat oil in a large pot and sauté the onions and garlic until soft and transparent.
  3. Add the other green pepper, celery and dry spices. Sauté a few minutes until fragrant.
  4. Add can of tomatoes and break up into smaller chunks.
  5. Add beans, corn (optional) and tomato juice and stir. Add a little water, if needed, to cover all ingredients.
  6. Bring to a boil, turn to low and cover with lid. Let simmer for about 1 hour if using canned beans. And up to 1.5 to 2 hours if using dry beans or until they are soft. Check occasionally to stir and add water if too low.
  7. Once beans are desired softness, taste and adjust the spices and salt if needed. If too acidic from the tomatoes, add a teaspoon or so of sugar to mellow it out. Serve into bowls and top with your favorite toppings!

So that’s going to wrap it up with this exceptional food homemade vegetarian chickpea and kidney bean chili recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!