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Recipe

VEGETABLE-CHICKPEA CHILI

6

You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.

Ingredients

  • 3 Tbs. extra-virgin olive oil
    3 medium cloves garlic, minced
    1 large red onion, finely chopped
    Kosher salt
    1 Tbs. hot paprika
    1 Tbs. chili powder
    1 Tbs. ground cumin
    1 28-oz. can peeled chopped tomatoes
    2 15-oz. cans chickpeas, drained and rinsed
    2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
    1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
    1 medium jalapeño, thinly sliced crosswise into rounds
    1/2 cup sliced or slivered almonds
    1/4 cup small basil leaves
    6 scallions (white and light-green parts only), thinly sliced; more for garnish
    Sour cream, for serving (optional)

Preparation

  • Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
    Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

    While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

    Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
Print Recipe
on The World Cuisine
 
 

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