chickpeas chili con carne

This is real high in protein comfort food. Chili con carne is a chili stew with meat and peppers. This is a vegan version using chickpeas instead of beef. I always use dry beans instead of canned beans but feel free to use whatever you want. You can serve this over rice, fries, baked potato or on an open bread. When I have leftovers I like adding it in pasta or using it as nachos dip.

vegan chili con carne on brown rice

1 cup cooked red kidney beans
2 cups of cooked chickpeas
1 can of diced tomatoes
2 TS tomato paste
2 TS olive oil
1 medium yellow onion chopped
3 cloves of garlic minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ts of paprika
1 ts of ground cumin
1 ts of chili powder
1/2 ts dried thyme
1/2 ts dried oregano
1/2 cup vegetable stock

In a large pan heat the oil over medium-high heat and saute the onion until soft (about 5 minutes). Add the pepper and garlic and saute for 5 more minutes. Add all the spices and stir for a minutes. Add the kidney beans, tomatoes, tomato paste, vegetable stock and chickpeas and simmer for 40 minutes. Here is served over brown rice


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