Black Bean and Chickpea Chilli

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!

Featured Posts
Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2020 by Kelly Bursey

Proudly created with


This site was designed with the
website builder. Create your website today.
Start Now