White Chickpea Chili

White Chickpea Chili

Know what’s great? Vacation. That is, until you look back and think about all that crappy food you inhaled as if you were challenged to a hot dog eating contest (not that I’ve actually done that; yuck hot dogs). What is it about vacation that makes us throw all thoughts of being healthy out the window? Sure, I know of plenty of people who plan ahead and eat healthy as they soak in the sunshine of leisure. Maybe I should hang around them more.

Instead, I went down to New Orleans for a couple of days to gorge myself of beignets, gator burgers, po’ boy sandwiches, and boudin sausage. I felt so gross I was literally sick! Don’t do it. Don’t even think about it. I’m still recovering. So I decided to make this vegetarian White Chickpea Chili to help me recover that I found on Once Upon a Cutting Board.

This chili is delicious, filling, easy, and fast! You could add some Greek yogurt on top, a little bit of shredded cheese, or just eat it as it is. I even added some hot sauce to mine to add a little more heat! Sounds good, right? So here’s how to get started:

Ingredients:

  • olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 2 cans chickpeas, drained and rinsed, divided
  • 1 can pinto beans, drained and rinsed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 4 cups vegetable broth
  • 1 Tb lime juice
  • 1 cup frozen corn kernels
  • salt and pepper to taste

Chop yo’ veggies (onions, garlic, and jalapeno)! Then add them to a large saucepan with oil to sauté them until soft, 5ish minutes.

photo 1

Rinse and drain the cans of beans, but keep one can of chickpeas separate. This can will get the honors of being mashed into oblivion to help thicken the chili.

Add the cumin, chili powder, and oregano to the onion mixture in the pan and stir it around for a minute to let it soak in.

photo 2

 

Add the vegetable broth, lime juice, corn kernels, mashed beans, and remaining beans. Bring it to a boil and then reduce heat to a simmer for 10-15 minutes.

photo 3

Add some salt and pepper if you like! Otherwise, serve it up! Add cheese and/or Greek yogurt if you want, or eat it as is! Enjoy!

photo 4

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