Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
3. Add the diced zucchini and red bell pepper, and sauté for another 3-4 minutes until the vegetables are slightly softened.
4. Add the drained and rinsed chickpeas, diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes until the vegetables are tender and the flavors have melded together.
7. Stir in the chopped cilantro just before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 215
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 31g
- Dietary Fiber: 9g
- Sugars: 10g
- Protein: 9g
Substitutions for ingredients:
- You can substitute any type of bean for the chickpeas, such as black beans or kidney beans.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
Variations:
- For a spicier chili, add a diced jalapeño pepper or a pinch of cayenne pepper.
- You can also add other vegetables to the chili, such as corn or carrots.
Tips and tricks:
- Be sure to rinse the chickpeas before adding them to the chili to remove any excess salt or starch.
- If the chili is too thick, you can add more vegetable broth or water to thin it out.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream or Greek yogurt on top.
- Garnish with additional chopped cilantro or sliced green onions.
Garnishes:
- Sour cream or Greek yogurt
- Chopped cilantro or parsley
- Sliced green onions
Pairings:
- Serve the chili with a side of cornbread or tortilla chips.
Suggested side dishes:
- Cornbread
- Tortilla chips
- Rice or quinoa
Troubleshooting advice:
- If the chili is too spicy, you can add a dollop of sour cream or Greek yogurt to cool it down.
- If the chili is too thin, you can simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the chili to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chili is a popular dish in the United States, with many regional variations. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
- This chili has a smoky, slightly spicy flavor from the chili powder and smoked paprika, balanced by the sweetness of the red bell pepper and the earthiness of the chickpeas.
Serving suggestions:
- Serve the chili with a side of cornbread or tortilla chips for a hearty and satisfying meal.
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