Black Bean and Chickpea Lime Chili

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So, last year during the Super Bowl, I ran errands.  I’m going to let my secret out – it is THE BEST time to run errands because NO ONE is out!!  You can literally walk in wherever and get anything you want and check out. No lines, no wait, no hassle. Boom.  Brilliant.  Now, if the Cowboys had been playing…I’m sure it would have been a different story, but this year since my team wasn’t in the Bowl, I ran errands, got a pedicure, and made this amazing chili.  I couldn’t wait to post it because you guys HAVE to try this guy out!  I was so excited that I forgot to add my cilantro to the top, but honestly – I didn’t even miss it.  You know what else I didn’t miss?  MEAT.  I’m a carnivore, but this veggie chili was so good and packed with protein I didn’t even miss the meat.

I found the recipe from one of my favorite blogs – Love and Lemons, and made a few changes, but you might want to check out the original and their site because literally everything I have made from their site, and I mean everything – is amazing.

Make this one before winter is over – you won’t regret it!!

Ingredients
  • 2 tablespoons olive oil
  • 2-4 cloves garlic, minced
  • 1 green pepper, diced
  • 1 14-oz. can of diced fire roasted tomatoes
  • 14 oz. water
  • 14 oz. can black beans, drained and rinsed
  • 14 oz. can chickpeas, drained and rinsed
  • 2-3 tsp of chili powder
  • 1 cup frozen corn
  • juice from 1 lime
  • zest from 1/2 lime
  • salt & pepper
toppings:
  • chopped green onion
  • sliced avocado with coarse sea salt
  • grated pepper jack cheese
  • fresh cilantro
  • Greek yogurt
Instructions
  1. Heat oil in a large pot over medium heat.  Add the garlic and green pepper. Stir and cook until soft (about 5-8 minutes). Turn the heat down if the garlic starts to burn.
  2. Add the canned tomatoes (and their juices), then fill the can with water and add it to the pot. Stir, then add the black beans, chickpeas, chili powder, corn and season generously with more salt and pepper. Add the lime and zest.  Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
  3. Adjust seasonings adding more salt, pepper and lime to taste. For more spice/depth, add more chili powder.
  4. Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.

 

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