This Chili is real comfort-food packed with healthy nutrients that keeps you full and energetic. It is perfect for meal-prepping since you can make a large batch och freeze portions or keep them in the fridge during the week. It is also made in one pot. So it is not much work after doing dishes, which I sometimes appreciate! The roasted Chickpeas adds a delicious crunch and why not make a lot when you are at it. You can add them to sallads or bowls or just eat them alone when crawing a snack.
I cooked this with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden on our Cookalong. For me it was evening and lunch for them. I made a big pot so I can freeze in portions for later. Frida and Ciana mealprepped for the week too.
- 1 tablespoon oil
- 8 cloves garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeño, chopped, seeded
- 1 teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- 1 tablespoon cayenne pepper
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 4 tomatoes, cubed
- 1 can crushed tomatoes
- 4 cups vegetable broth (960 ml)
- 2 cups water (480 ml)
- 1 ½ cups quinoa (255 g), rinsed or barley and lentils like I used this time
- 1 cup red kidney beans (175 g), drained
- 1 cup pinto beans (175 g), drained
- 1 cup black beans (170 g), drained
- 1 cup corn (175 g), fresh or frozen
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- Fresh cilantro/parsley
- Roasted Chickpeas
In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa/barley/lentils, kidney beans, pinto beans, and black beans. When it comes to the beans you can use what you have. So it doesn´t have to be the exact kind I write here. For myself this time I used barley and green and red lentils since I didn’t have quinoa. Frida and Ciana used quinoa. I even added some blackeyed beans and white beans I had. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
Allow to cool 2 minutes. Serve topped with Avocado and Cilantro.
This dish is totally vegetarian and vegan.
For me when I served I added a little crème-fraiche. That can be skipped for vegans, or you chose a vegan alternative. You can make Guacamole instead of slicing the avocado.
Instructions to roast chickpeas:
I used boiled chickpeas I had prepared in advance. You can use canned chickpeas.
Take off the skin. This you can easily do by putting the chickpeas in a bowl of water and rubbing them against each other with your hands. The skins will loosen and float to the surface so you can remove them. You can also place the chickpeas between two towels and rub them against the towels and each other to loosen the skin.
Remove the skin from each chickpea.
Tap dry with paper-towels.
Spread the chickpeas on an oven pan covered with parchment paper.
Drizzle salt, cumin, paprika, pepper over.
Preheat the oven to 218 degrees Celsius.
Place the tray in the oven and roast for 25 minutes.
After 25 minutes turn off the oven and leave the chickpeas inside to cool until you are ready to eat.