Vegetarian Chili
A healthy and delicious beans and chickpeas chili with lots of vegetables. This dish is a wonderful meal for a weekday lunch or dinner.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can chickpeas drined and rinsed
- 1 can white beans, drained and rinsed
- 2 can tomatoes, diced
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon peppercorn, crushed
- 1 teaspoon oregano
- 1 teaspoon basil leaves, chopped
- salt to taste
- 2 tablespoon olive oil, extra virgin
- 1 teaspoon lemon juice
To serve
- 1/4 cup sour cream, skip for making vegan chilli
Instructions
- In a saucepan heat olive oil. Add minced garlic and onions. Saute for a minute or until onions are translucent.
- Add in carrots, celery, bell peppers and stir for a minute. Stir and add salt, pepper, cumin, oregano, paprika, and basil.
- Stir and add canned tomatoes with all the juice. Mix well and finally add all the three canned beans.
- Cook covered for 20 to 30 minutes or until you get desired consistency.
- Remove from heat. Season with more salt and pepper if required. Add juice of a lemon.
- Serve warm topped with sour cream.
Notes
You may also use home cooked beans instead of the canned ones.
Use paprika and other seasonings as per your taste.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!