Black Bean & Chickpea Chili

When I’m making menu’s for my customers I like to think outside of the box. What can my customers only get from me and not take out? This is the challenge that I struggle with weekly when I make my menu’s. Not to mention following all of their likes and dislikes. On an occasion, I like to throw in a vegetarian dish. Well, almost vegetarian since I love my good ol’ chicken stock. A friend of mine who is a dietician helps me out on occasion when I’m suffering from menu block. She’s obsessed with vegetarian recipes so she’s the inspiration for this one 🙂

When I first tasted this recipe after making it, I ate it for lunch and dinner 3 days straight. Seriously. It has the perfect amount of spice and the beans are so filling. It’s really a healthy comfort food and highly recommend making it. My customers loved it too!

Print Recipe

Black Bean & Chickpea Chili

Recipe adapted from Love and Lemons

Servings

4 people

Ingredients

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups white onion chopped
• 2 clove garlics minced
• 1 yellow bell pepper diced
• 1 red bell pepper diced
• 14 ounce diced fire roasted tomatoes
• 14 ounce low sodium chicken stock
• 14 ounce black beans drained and rinsed
• 14 ounce chickpeas drained and rinsed
• 2 tablespoons adobo sauce from a can of chipotles in adobo (see notes)
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 cup frozen corn
• salt and pepper

Serve with

• lime slices
• chopped green onion
• sliced avocado with coarse sea salt
• grated cheddar or jack cheese

Servings 4 people Ingredients Ingredients 2 tablespoons olive oil 1 ½ cups white onion chopped 2 clove garlics minced 1 yellow bell pepper diced 1 red bell pepper diced 14 ounce diced fire roasted tomatoes 14 ounce low sodium chicken stock 14 ounce black beans drained and rinsed 14 ounce chickpeas drained and rinsed 2 tablespoons adobo sauce from a can of chipotles in adobo (see notes) 2 teaspoons cumin 2 teaspoons smoked paprika 2 teaspoons chili powder 1 cup frozen corn salt and pepper Serve with lime slices chopped green onion sliced avocado with coarse sea salt grated cheddar or jack cheese

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
2. Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
3. Taste and adjust seasonings adding more salt and pepper.
4. Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.

Recipe Notes

*To make vegetarian: swap the chicken stock for water or vegetable stock