Recipe: Delicious Homemade Vegetarian Chickpea and Kidney Bean Chili

Homemade Vegetarian Chickpea and Kidney Bean Chili. Great recipe for Homemade Vegetarian Chickpea and Kidney Bean Chili. Meatless but definitely not flavorless ;) You can use either dry beans or canned/cooked beans. I like to use dry beans because the canned ones tend to be too soft and can get mushy.

This will help to keep you fuller longer and less inclined to grab at. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. You can cook Homemade Vegetarian Chickpea and Kidney Bean Chili using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Homemade Vegetarian Chickpea and Kidney Bean Chili

1. You need 115 g of dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked).
2. It's 115 g of dry kidney beans, soaked overnight (or 1 can cooked).
3. It's 1 of onion.
4. Prepare 3 cloves of garlic.
5. You need 1 stalk of celery.
6. You need 1 of green bell pepper (or other color is okay).
7. It's 1 cup of fresh or frozen corn (240 ml, optional).
8. You need 1 can of whole tomatoes.
9. You need 1 cup of tomato juice (240 ml).
10. It's of SPICES:.
11. It's 1 Tbsp of chili powder, more to taste.
12. You need 2 tsp of ground cumin.
13. You need 1 tsp of ground coriander.
14. You need 1 Tbsp of dried oregano (or some fresh).
15. You need 1 Tbsp of dried basil.
16. It's to taste of salt & pepper.
17. It's of Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt.

If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt.

Homemade Vegetarian Chickpea and Kidney Bean Chili step by step

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!.

To make this a complete vegetarian meal, skip the Worcestershire sauce or use anchovy-free. Add in tomatoes with juice, kidney beans and ¼ cup water. My vegetarian chili recipe is filled with the chili essentials: onion, garlic, red bell pepper, pinto and kidney beans, lime, olive oil, salt, and black pepper. For a colorful twist, I add in corn kernels. Fresh or frozen corn works equally well, adding pops of yellow and a little crunch.

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