How to Make Chickpea Chili

This is a vegetarian variation of a classic, where chickpeas are used instead of black beans or kidney beans. It's high in protein, low in fat, vegan, and filled with scrumptious spices!

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 water or veggie broth
• medium onion, diced
• 2 medium sweet potatoes, peeled and diced
• 1 1/2 tbsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp powdered ginger
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/8 tsp tumeric
• 1 150z can of chickpeas, undrained
• 1 15oz can of diced tomatoes
• squirt of mustard
• squirt of ketchup

1. 

   First, combine the water or the veggie broth, the diced onion and the diced sweet potato and all of the spices in a large pot. Make sure that the pot has a lid that fits! Cook on medium heat until the onion and sweet potato are tender, about 10-12 minutes. (NOTE: If you want extra-spicy chili, add 1 tsp of cayenne pepper with the rest of the spices).

2. 

   Next, Add the chickpeas and the tomatoes. Remember--don't drain the chickpeas! If you don't have diced tomatoes in a can, you can dice your own (2 very large or 4 regular tomatoes usually does the trick). Add the squirt of ketchup and the squirt of mustard.

3. 

   Cook the chili on medium heat, stirring occassionally so that it doesn't stick to the bottom, for about 20-25 minutes. You want it to be hot and bubbling! Reduce heat and simmer for about 10 minutes. Serve with some cornbread and enjoy! Serves 3-5 people.

[ampersand]

on 7/3/2009 Sounds great!

[grove]

on 7/2/2009 This looks fantastic. I love veg. chili.

[mweise]

on 7/1/2009 i love chili and this is a recipe I haven't seen before! I'm bookmarking this one.