Vegetarian Chickpea and Kidney Bean Chili Recipe

Name: Vegetarian Chickpea and Kidney Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked); 115 g dry kidney beans, soaked overnight (or 1 can cooked); 1 onion; 3 cloves garlic; 1 stalk celery; 1 green bell pepper (or other color is okay); 1 cup fresh or frozen corn (240 ml, optional); 1 can whole tomatoes; 1 cup tomato juice (240 ml); 1 Tbsp chili powder, more to taste; 2 tsp ground cumin; 1 tsp ground coriander; 1 Tbsp dried oregano (or some fresh); 1 Tbsp dried basil; to taste salt & pepper

Servings: persons

115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
115 g dry kidney beans, soaked overnight (or 1 can cooked)
1 onion
3 cloves garlic
1 stalk celery
1 green bell pepper (or other color is okay)
1 cup fresh or frozen corn (240 ml, optional)
1 can whole tomatoes
1 cup tomato juice (240 ml)
1 Tbsp chili powder, more to taste
2 tsp ground cumin
1 tsp ground coriander
1 Tbsp dried oregano (or some fresh)
1 Tbsp dried basil
to taste salt & pepper

1
If using dry beans, soak them overnight in plenty of water.
2
Before cooking, chop up the onion, garlic, green pepper and celery.
3
Heat oil in a large pot and saute the onions and garlic until soft and transparent.
4
Add the other green pepper, celery and dry spices.
5
Saute a few minutes until fragrant.
6
Add can of tomatoes and break up into smaller chunks.
7
Add beans, corn (optional) and tomato juice and stir.
8
Add a little water, if needed, to cover all ingredients.
9
Bring to a boil, turn to low and cover with lid.
10
Let simmer for about 1 hour if using canned beans.
11
And up to 1.5 to 2 hours if using dry beans or until they are soft.
12
Check occasionally to stir and add water if too low.
13
Once beans are desired softness, taste and adjust the spices and salt if needed.
14
If too acidic from the tomatoes, add a teaspoon or so of sugar to mellow it out.
15
Serve into bowls and top with your favorite toppings!

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked), 115 g dry kidney beans, soaked overnight (or 1 can cooked), 1 onion, 3 cloves garlic, and more.

Yes, Vegetarian Chickpea and Kidney Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Chickpea and Kidney Bean Chili

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