Craig Lefebvre's Pawtucket Chili
Submitted by marlon
Hearty meatless chili from Pawtucket, RI loaded with kidney beans, chickpeas, tomatoes, and a warm spice blend of cumin, oregano, and chili powder. Low-fat, plant-based, and ready in 40 minutes.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minStraight out of Pawtucket, Rhode Island, this bean-packed chili proves you don’t need a single ounce of meat to get that deep, soul-warming satisfaction.
Kidney beans and chickpeas bring protein and heft, while canned tomatoes and tomato sauce simmer down into a thick, spoonable base layered with cumin, oregano, thyme, and basil.
Three tablespoons of chili powder give it real backbone without blowing the roof off.
The whole thing comes together in about 40 minutes, but like all good chili, it only gets better the longer you let it sit.
Kitchen Tips
- Rinse the canned beans well to cut sodium and remove that starchy canning liquid
- Let it simmer longer than the 20-minute minimum if you can; an hour will deepen the flavors considerably
- Top with diced red onion, a squeeze of lime, and shredded cheese for a New England chili night done right
Ingredients
Directions
Rinse kidney beans and chickpeas to remove salt.
Set aside.
Sauté garlic and onion in olive oil.
Add beans, chickpeas, and remaining ingredients and bring to a boil.
Simmer for 20 minutes (or longer) until thick.
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