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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili. Ingredients:
2 teaspoons olive oil |
1 cup prechopped onion |
3/4 cup chopped celery |
1/2 cup chopped carrot |
1 teaspoon bottled minced garlic |
2 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1 1/2 cups water |
2 tablespoons no-salt-added tomato paste |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh lemon juice |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
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