Its still a little chilly in our part of the world and this chili is right for those nights where you just want something to warm you up.
Ingredients:Chickpeas – 1 cup, cooked
Pinto beans – 1 cup, cooked
Onion – 1 medium, choppedCelery – 1 stalk, chopped
Green Pepper – 1 medium, choppedGarlic – 2 cloves, minced
Crushed tomatoes – 1 14 oz. can (I used crushed tomatoes with basil)Bay leaf - 1
Vegetarian bouillon cube – 1 (optional)(I used 1tbsp vegetarian chicken base)Chili powder – 1 tbsp
Cumin powder – 1tbspSalt & Pepper – to taste
- Heat 1tbsp oil in a sauce pan; add onions and garlic and sauté until translucent.
- Add celery and green peppers; cook until veggies are tender, about 10 minutes.
- Add the beans, crushed tomatoes, bay leaf, chili powder, cumin powder, bouillon cube (if using), salt and pepper; simmer for about 15-20 minutes on medium-low flame. Adjust seasoning and serve warm.