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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe proves you don't need meat to make a hearty chili. I brought this to a vegan potluck at my work, and it got rave reviews. Ingredients:
2 tsp. olive oil |
1 cup onion, diced |
3/4 cup celery, chopped |
1/2 cup carrot, chopped |
1 clove garlic, minced (more if you like) |
2 tsp ground cumin |
2 tsp paprika |
1/2 tsp ground turmeric |
1/4 tsp freshly ground black pepper |
1/4 tsp salt |
1/8 ground cinnamon |
1/8 tsp ground red pepper |
1 1/2 cup water |
2 tbsp tomato paste |
2 (15 1/2 ounce cans) chickpeas, rinsed and drained |
1 (14 1/2 ounce can) diced tomatoes, undrained |
2 tbsp fresh cilantro, chopped |
1 tbsp fresh lemon juice |
Directions:
1. Heat oil in a large saucepan over medium-high heat
2. Add onion, celery, carrot, and garlic to pan; sauté for 5 minutes
3. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly
4. Add water, tomato paste, chickpeas, and diced tomatoes; bring to a boil
5. Cover, reduce heat and simmer for 20 minutes
6. Stir in cilantro and juice
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