Hearty Chickpea and Veggie Chili, this one-pot wonder is loaded with vibrant vegetables and spotlighted chickpeas. Flavored with earthy spices and simmered to perfection, it delivers a heartwarming vegetarian twist on a classic Chili Con Carne.
Heat a deep pot over medium-high heat and lightly spray with cooking oil.
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Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
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Add the minced garlic, ground cumin, smoked paprika, dried oregano, minced fresh chili, and cayenne pepper to the pot. Stir and cook for another minute to let the spices release their flavor.
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Stir in the diced red and green bell peppers, cubed butternut squash, diced tomatoes, and tomato paste. Mix everything well until the vegetables are coated with spices.
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Pour in the chickpeas with their juice and add the vegetable stock. Stir well to combine.
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Bring the mixture to a boil. Once boiling, reduce heat, cover the pot, and let it simmer for 30 minutes.
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After 30 minutes, stir in the sliced zucchini. Leave the pot uncovered and let it simmer for another 10 minutes. This will help the chili to thicken.
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Taste your chili and season it with salt and black pepper as needed. Let it cook for another 2-3 minutes for flavors to mingle.
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Your hearty chickpea and veggie chili is ready. Serve it hot with your choice of garnish, like fresh cilantro or a squeeze of lime, and enjoy this comforting meal.