Chickpea & Pinto Bean Chili

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, chopped

Celery – 1 stalk, chopped

Green Pepper – 1 medium, chopped

Garlic – 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 – 1tbsp

Salt & Pepper – to taste

Method:

• 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.