While perusing the pantry looking for Sunday supper inspiration, I found a can of red kidney beans and a can of chickpeas. Not much to work with but it was something. Then I remembered the stewed tomatoes in the freezer from last tomato season… and the idea of chili took form.
I looked online for further inspiration and found this recipe on 101 Cookbooks. My recipe is modified from Heidi’s original but still produced a hearty, soul-satisfying vegetarian chili.
- 1 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 shallots, chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 cups of stewed tomatoes
- 5 cups vegetable broth
- 1 can chickpeas
- 1 can dark red kidney beans
- 1 teaspoon salt
In a large pot over medium heat, add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, salt, chili powder and cumin. Stir well and cook for a few minutes. Stir in the tomatoes and the vegetable broth. Bring to a boil and then lower the heat to simmer.
Simmer for at least 10 minutes and then add the chickpeas and kidney beans. Continue to simmer for another 25-30 minutes. If the chili is too thick, you can add water a little at a time until you have the consistency you like.
We served over white rice but you could also use brown rice or no rice at all. For toppings, use some chopped onion and, if your family’s like ours, some of them will really go for a few handfuls of shredded cheese.
Oh, and of course, this is even better when eaten taken to school or work the next day and eaten for lunch.