Country Vegetable Chili

Even if you don’t live in the country, this bowl of vegetable chili is sure to warm you up, making it a great Christmas recipe!

What You’ll Need

  • ½ cup chickpeas
  • 3/4 cup kidney beans
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 carrots, cut into ¼ inch slices
  • 2 celery stalks, cut into ¼ inch slices
  • 1 minced garlic clove
  • 3 cups chopped white mushrooms
  • 1 red bell pepper, cut into ¼ inch slices
  • 1 fresh chili, seeded and chopped
  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 can crushed tomatoes
  • for serving : grated cheddar cheese, fresh cilantro and sour cream

If you’re using dried chickpeas and kidney beans, then put them in separate bowls and cover them with three cups of cold water each. Let these soak overnight at room temperature.

Drain and rinse the chickpeas and kidney beans. Transfer them to separate medium saucepans. Cover with 1½ inches of water and bring to a boil. Reduce heat and simmer until beans are tender (about 50 minutes for kidney beans and 1 hour for chick peas). Drain the beans.

Over medium-high heat, pour the oil into a large pot. Add the onions, carrots, garlic and celery with a bit of salt, stirring occasionally until the onion is translucent (about 5 minutes).

Add the bell pepper, mushrooms and chili. Cook until the pepper and chili are almost tender (about 8 minutes).

Now stir in the tomato paste, spices and herbs, salt, pepper and Worcestershire sauce. Put the crushed tomatoes, water, chickpeas and kidney beans in. Let it simmer until thick (about 30 minutes).

Serve with the cheese, cilantro and sour cream. Enjoy this delicious Christmas recipe!