Easy Vegetarian Three Beans Chili with Chickpeas
An easy warming and comforting homemade bowl of vegetarian beans chili with serving of hearty chickpeas and subtle kick of chipotle peppers. Served with crunchy vegetables and quinoa, this vegetarian chili is also vegan and gluten free.
This reminds me... Today happens to be Monday, start of the week... and this vegan low-cal chili is best for an easy, meatless, and healthy dinner! Seriously, you just need 1 tablespoon of oil to make 4 servings! How good does that sound?
From start to finish, chili comes together in just 40 minutes. In that too, there is only 15 minutes initial work and rest accomplished by your trusty stove and dutch oven.
Oh, and I'm also including recipe for an easy Chili Spice Blend. Make some and use with your choice of any homemade batch of chili! Chicken Chili, All Veggie Chili, or Lamb Chili..... possibilities are endless!
This time, every year, we are in phase of few "vegetarian-food-only" weeks due to religious reasons. So, all of my plans to bake cakes, make chicken roasts, and lamb stews wait for a while! This also gives me opportunity to be creative in my vegetarian recipes. However, for the record, I get all awesome ides to make cakes/cookies/and stews with eggs and meat in just these days only! :-)
This year, I did manage to cook a few such recipes before start of this vegetarian-month. Like this vegetarian chili was made in two pots. One with all veggies, beans, chickpeas and at the same time, one with chicken for Vishal. I decided to share the vegetarian version before since this one has my special-favorite flavors (you know it - "chipotle" love!!!). Vishal's chicken chili version had white beans and different spices. I will share that in few days.
First time, I tried Vegetarian Beans Chili in an award-winner 300 square feet shop in LA. Their vegan bean chili is world-famous with Guy Fierri's picture on their wall! You know what I mean? Sometimes, when Vishal is starting from work early, he packs some Vegetarian Chili for both of us. We both dig that dearly!
Today's recipe is no copycat. So I'm not including the restaurant name in here. This chili is purely my take on a hearty Vegetarian Beans Chili with spice of chipotle (my favorite) peppers and serving of satisfying chickpeas.
Blogger Notes: In this picture above, I was trying to capture the steam of hot just out-of-heat pot of chili.
I would love to hear, how you like my attempt? :) I know, I did not do a great job, still felt to share it anyway...
To keep this chili vegetarian, vegan, and gluten free. I served it with some quinoa and lots of fresh crunchy vegetables - tomatoes, jalapenos, and onion! Feel free to add some sour cream (not vegan) for some cooling creaminess! Oh, and you can also add some mashed avocado for vegan creaminess. :)
Wish you all a great and delicious start of the week! -Savita
Few of my earlier Chili or Chili-inspired recipes:
Easy Vegetarian Three Beans Chili with Chickpeasreview) (1
- Three Beans Chili
- 1.5 Cup Kidney Beans (red kidney beans, 15 ounce can, rinsed)
- 1.5 Cup Chickpeas (15 ounce can, rinsed)
- 1.5 Cup Cannellini Beans (15 ounce can, rinsed)
- 1.5 Cup Tomatoes (14.5 ounce tomatoes with juice)
- 2 Cup Water
- 1 tbsp Olive Oil
- 1/2 White Onion (small diced)
- 1 Bell Pepper (green or red, small diced)
- 2 Garlic (cloves, small chopped)
- 1 tbsp Tomato Paste
- 1.5 tsp Salt
- Chili Spice Blend
- 2 tbsp Chipotle in Adobo (1 whole peper, minced and 1 tbsp of sauce)
- 1.5 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp Oregano
- 1/2 tsp Coriander Powder
- 1/2 tsp Curry Powder
- Toppings (optional - add per taste)
- Red Onion (chopped)
- Tomatoes (chopped)
- Jalapeno (sliced)
1. Heat oil in a heavy bottom deep pan. Add onion, garlic, bell pepper and saute until onion are soft. (4-5 minutes). Don't let garlic burn.2. Add tomato paste, 1 tsp salt, and all spices (chili spice blend given above) - smoked paprika, chipotle in adobo (minced), cayenne, coriander powder, curry powder, black pepper, and oregano.
3. Saute for 1 minute stirring continuously. This step awakens the spices, toasting them and adding lots of flavor to chili.4. Add pureed canned tomatoes, water. rinsed beans and chickpeas. Stir well. Bring to boil on high heat. Reduce heat to medium, cover and simmer for 25 minutes. (stir once or twice in between).
5. Switch off heat. Stir well, taste and adjust salt. Add fresh chopped cilantro.6. Serve with toppings of your choice or with chopped onion, tomato, quinoa, and some tortilla chips. Enjoy!
1.5 salt might seem a lot to you. But, salt is divided into good size 4-5 portions. If you are smaller family. Serve 2-3 portions and keep rest refrigerated for another serving.
I replaced third bean in this recipe with chickpeas. So technically it is two beans and one chickpea recipe. :) If you prefer, feel free to skip chickpeas and use black dark kidney beans instead.
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