Chickpea, Corn & Kidney Bean Chili
Chickpea, Corn and Kidney Bean Chili recipe
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | corn oil |
|
| 3 | cloves |
garlic
minced |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | each | green bell peppers |
|
| 1 | can | chickpeas (garbanzo beans) |
*
|
| 1 | package | corn |
*
|
| 2 | each | jalapeño pepper |
*
|
| 2 | cans | tomatoes |
*
|
| 1 | can | red kidney beans |
*
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | tablespoons | chili powder |
|
| 1 | cup |
carrots
diced |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
In 5 quart saucepot heat corn oil over medium heat.
Add onions, garlic, chili poweder and cumin; sauté 5 minutes or until tender.
Add carrots and green peppers; sauté 2 minutes.
Add tomatoes with juice, crushing tomatoes with spoon.
Stir in chick peas, kindey beans, corn, and jalapeno peppers.
Bring to boil.
Reduce heat; cover and simmer 30 to 35 minutes.
If desired, serve with rice.
Note: TVP is always a great addition to a vegetarian chili.
Comments
I tried this recipe and it ain't half bad! It's tasty and even my carnivorous husband approved of it!