With all this chilly weather across the state (and the country), I’ve ben enjoying the chance to make so many warm soups and stews… they almost tastes like a hug!
The first day of the spring semester was supposed to be today, but the university decided to give us a SNOW DAY (well “ice day,” but in College Station we take what we can get). When I think of a snow day, there is only one dish that fits the bill – CHILI!
If you know anything about chili, you’ve probably heard of the great chili debate – beans or no beans? Now, being from Texas, I grew up knowing that “Texas chili” did not have any beans. So, of course, I wanted to recreate a fully Texas-style, no beans, plant-based chili.
Don’t get me wrong, I’m a vegetarian and love all sorts of beans, but this recipe incorporates chickpeas instead. Chickpeas are packed with protein and give this recipe a great hearty and even “meaty” texture. I am proud to say my meat-eating man has even tried this recipe and loved it!
The secret is the texture of the chickpeas. After draining and rinsing, grab a fork or potato masher and mash the chickpeas into thick shreds… this gives it that great “meaty” texture and allows the chickpeas to soak up all the flavor from the spices.
This recipe is great to have alone, topped with avocados, on top of a salad, or as a dip! I have taken this chili to a few Christmas parties and always end up getting asked for the recipe.
But for today, I think I’ll simply enjoy this chili with a sliced avocado, cozied up by the fire. So make it your own, and please share your favorite way to serve up this hearty, healthy dish!
- 2-15oz cans of chickpeas, rinsed & drained
- 2 Tbsp vegetable broth
- ½ red onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- ½ red bell pepper, diced (about ½ cup)
- ½ green bell pepper, diced (about ½ cup)
- 1-15oz can Rotel (diced tomatoes & green chilies)
- 1-6oz can tomato paste
- 2 Tbsp Bragg Liquid Aminos
- 1 Tbsp liquid smoke
- 2 tsp dried oregano
- 1 ½ tsp cumi
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- salt/pepper to taste (smoked salt & pepper are great for that extra "meaty" taste)
- Rinse and drain the chickpeas, then pour them into a bowl and mash up with a fork or potato masher until they are in small shreds. Then, set the chickpeas aside.
- In a large pot, heat the veggie broth over medium-high heat. Then, add the diced onion and garlic and sauté until the onions are slightly translucent.
- Add the diced bell peppers and shredded chickpeas. Cook for 2-3 minutes.
- Add the remaining ingredients.
- Finally, add my favorite ingredients. Cover and let the mixture simmer for about 10 minutes, stirring occasionally, until slightly thickened and heated throughout.
- Top it off with some sliced avocado or cilantro, and enjoy!