Homemade Vegetarian Chickpea and Kidney Bean Chili.
You can cook Homemade Vegetarian Chickpea and Kidney Bean Chili using 17 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Homemade Vegetarian Chickpea and Kidney Bean Chili
- It's 115 g of dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked).
- Prepare 115 g of dry kidney beans, soaked overnight (or 1 can cooked).
- It's 1 of onion.
- You need 3 cloves of garlic.
- Prepare 1 stalk of celery.
- It's 1 of green bell pepper (or other color is okay).
- Prepare 1 cup of fresh or frozen corn (240 ml, optional).
- You need 1 can of whole tomatoes.
- It's 1 cup of tomato juice (240 ml).
- Prepare of SPICES:.
- Prepare 1 Tbsp of chili powder, more to taste.
- Prepare 2 tsp of ground cumin.
- It's 1 tsp of ground coriander.
- It's 1 Tbsp of dried oregano (or some fresh).
- Prepare 1 Tbsp of dried basil.
- You need to taste of salt & pepper.
- It's of Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt.
Homemade Vegetarian Chickpea and Kidney Bean Chili step by step
- 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!.