Chickpea, Corn & Kidney Bean Chili
Chickpea, Corn and Kidney Bean Chili recipe
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
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
|
*
|
| 355 | ml |
onions
chopped |
|
| 3E+1 | ml |
chili powder
|
|
| 237 | ml |
carrots
diced |
|
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.
