Black Bean and Chickpea Chilli

March 25, 2020

I was at my cabin and was trying to put together a meal that would be

a) vegetarian

b) satisfying and

c) a family pleaser

I think I was able to pull it off nicely with ingredients that I had on hand.

This recipe is easy, quick and nutritious!


Serves 4-6 people





2 Stalks of celery, chopped

2 medium carrots, chopped

1/2 cup red onion, chopped

2 cloves garlic, minced

1 each red and green pepper, chopped

1 small can black beans, drained and rinsed

1 can chickpeas, rinsed and drained








1 tbsp dried jalapeno peppers or 2 -3 tbsp canned jalapeno peppers, chopped

2 -3 tbsp powdered chilli

2 tsp dried basil

2 tsp dried cumin

salt and pepper to taste

1 tbsp of oil






1 28oz can of diced tomatoes










2 cups of spinach or kale, chopped








Heat oil on medium heat in a large saucepan and add the celery and onion.  

Cook for 3-5 minutes until fragrant and slightly soft







Add carrots and peppers and continue to cook for an additional 3 minutes stirring frequently to prevent sticking.









 Add the spices and continue to cook for 2-3 minutes











Add spinach or kale and tomatoes to the pot, stir well, cover 

and cook on low heat for an additional 30 minutes.








Serve and enjoy!

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