Recipe of Award-winning Homemade Vegetarian Chickpea and Kidney Bean Chili

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The ingredients needed to make Homemade Vegetarian Chickpea and Kidney Bean Chili:

1. Prepare 115 g dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
2. Prepare 115 g dry kidney beans, soaked overnight (or 1 can cooked)
3. Take 1 onion
4. Make ready 3 cloves garlic
5. Take 1 stalk celery
6. Prepare 1 green bell pepper (or other color is okay)
7. Prepare 1 cup fresh or frozen corn (240 ml, optional)
8. Take 1 can whole tomatoes
9. Make ready 1 cup tomato juice (240 ml)
10. Get SPICES:
11. Get 1 Tbsp chili powder, more to taste
12. Prepare 2 tsp ground cumin
13. Take 1 tsp ground coriander
14. Make ready 1 Tbsp dried oregano (or some fresh)
15. Prepare 1 Tbsp dried basil
16. Prepare to taste salt & pepper
17. Take Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt

Steps to make Homemade Vegetarian Chickpea and Kidney Bean Chili:

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

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