Looking for a hearty and delicious meal that is perfect for those chilly autumn evenings? Look no further than black bean and chickpea chili! This flavorful and nutritious dish is packed with protein, fiber, and an array of spices that will warm you up from the inside out. Whether you’re a vegetarian, a vegan, or simply looking to add more plant-based meals into your diet, this black bean and chickpea chili is sure to satisfy your taste buds and keep you feeling satisfied.
Recipe 1: Classic Black Bean and Chickpea Chili
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14 ounces) black beans, drained and rinsed
– 1 can (14 ounces) chickpeas, drained and rinsed
– 1 can (14 ounces) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. Add the diced bell peppers to the pot, and cook for an additional 3-4 minutes, until they start to soften.
3. Add the black beans, chickpeas, and diced tomatoes to the pot, along with the vegetable broth. Stir well to combine.
4. Add the chili powder, cumin, paprika, salt, and pepper to the pot, and stir until all the spices are evenly distributed.
5. Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes, stirring occasionally.
6. Serve hot and enjoy this delicious black bean and chickpea chili on its own, or with your favorite toppings such as diced avocado, shredded cheese, or a dollop of sour cream.
Recipe 2: Spicy Black Bean and Chickpea Chili
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 jalapeno pepper, diced (seeds removed for milder spice)
– 1 red bell pepper, diced
– 1 can (14 ounces) black beans, drained and rinsed
– 1 can (14 ounces) chickpeas, drained and rinsed
– 1 can (14 ounces) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional, for extra spice)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and jalapeno pepper, and sauté until the onion becomes translucent.
2. Add the diced bell pepper to the pot, and cook for an additional 3-4 minutes, until it starts to soften.
3. Add the black beans, chickpeas, and diced tomatoes to the pot, along with the vegetable broth. Stir well to combine.
4. Add the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper to the pot, and stir until all the spices are evenly distributed.
5. Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes, stirring occasionally.
6. Serve hot and enjoy this spicy black bean and chickpea chili with a side of warm cornbread or rice for a complete and satisfying meal.
