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Before you jump to Homemade Vegetarian Chickpea and Kidney Bean Chili recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

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While searching for a convenient nutritious snack, don’t forget about yogurt. Sometimes people choose to eat yogurt over a balanced lunch which is not the greatest idea. As a treat, however, yogurt is one of the very best things you are able to reach for. Along with calcium, it’s a good source of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to create it. Quick hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to reduce sugar while still enjoying a tasty snack.

A large assortment of instant health snacks is easily available. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to homemade vegetarian chickpea and kidney bean chili recipe. To cook homemade vegetarian chickpea and kidney bean chili you only need 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Homemade Vegetarian Chickpea and Kidney Bean Chili:

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

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