Vegetarian Chili Recipe (With Chickpeas)

Name: Vegetarian Chili Recipe (With Chickpeas)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 2 tbsp (30 ml) olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 garlic cloves, finely chopped; 2 tbsp (30 ml) mild chili powder; 1 tbsp (15 ml) ground cumin; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) dried oregano; 1 can (156 ml) tomato paste; 1 can (796 ml) diced tomatoes; 1 cup (250 ml) vegetable broth; 1 tsp (5 ml) unsweetened cocoa powder; 2 cans (540 ml each) kidney beans, rinsed and drained; 1 can (540 ml) chickpeas, rinsed and drained; Salt and freshly ground black pepper; Sour cream; Sharp cheddar, grated; Parsley or cilantro, chopped; Green onions, sliced; Lime wedges; Corn chips

In collaboration
with l'épicier

Preparation 15 min
Cooking 55 min
Servings 6 to 8
Freezing Absolutely

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Chili

2 tbsp (30 ml) olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, finely chopped
2 tbsp (30 ml) mild chili powder
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
1 can (156 ml) tomato paste
1 can (796 ml) diced tomatoes
1 cup (250 ml) vegetable broth
1 tsp (5 ml) unsweetened cocoa powder
2 cans (540 ml each) kidney beans, rinsed and drained
1 can (540 ml) chickpeas, rinsed and drained
Salt and freshly ground black pepper

Toppings

Sour cream
Sharp cheddar, grated
Parsley or cilantro, chopped
Green onions, sliced
Lime wedges
Corn chips

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Preparation

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, both bell peppers and a pinch of salt. Cook, stirring, for 6 to 7 minutes, until the vegetables start to soften.
Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste. Toast for 1 to 2 minutes, stirring.
Pour in the diced tomatoes, vegetable broth and cocoa. Add the kidney beans and chickpeas. Stir well and bring to a boil.
Reduce to low heat, partially cover and simmer for 35 to 45 minutes, stirring from time to time, until the chili has reduced and is nice and thick. If it thickens too fast, add a little broth.
Taste, then adjust the salt and pepper. Serve piping hot in large bowls with the sour cream, cheddar, parsley or cilantro, green onions, lime and corn chips.