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Thus, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to homemade vegetarian chickpea and kidney bean chili recipe. You can cook homemade vegetarian chickpea and kidney bean chili using 17 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Homemade Vegetarian Chickpea and Kidney Bean Chili:
- You need dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
- Prepare dry kidney beans, soaked overnight (or 1 can cooked)
- Take onion
- Provide garlic
- Get celery
- You need green bell pepper (or other color is okay)
- Prepare fresh or frozen corn (240 ml, optional)
- You need whole tomatoes
- Prepare tomato juice (240 ml)
- Use SPICES:
- Prepare chili powder, more to taste
- You need ground cumin
- Prepare ground coriander
- Get dried oregano (or some fresh)
- Prepare dried basil
- Use salt & pepper
- Get Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt
Steps to make Homemade Vegetarian Chickpea and Kidney Bean Chili:
- If using dry beans, soak them overnight in plenty of water. Before cooking, chop up the onion, garlic, green pepper and celery.
- Heat oil in a large pot and sauté the onions and garlic until soft and transparent.
- Add the other green pepper, celery and dry spices. Sauté a few minutes until fragrant.
- Add can of tomatoes and break up into smaller chunks.
- Add beans, corn (optional) and tomato juice and stir. Add a little water, if needed, to cover all ingredients.
- 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.
- 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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