California Vegetable And Chickpea Chili Recipes

CHICKEN AND CHICKPEA CHILI

Chicken and Chickpea Chili image

Provided by Justin Chapple

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup extra-virgin olive oil
6 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 poblano chile, stemmed, seeded and chopped
3 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
One 28-ounce can whole peeled tomatoes
2 cups chicken stock or low-sodium broth
1 to 2 chipotle chiles in adobo sauce, seeded and minced
1 small rotisserie chicken
One 15-ounce can chickpeas, rinsed and drained
Shredded Monterey Jack cheese, for serving

Steps:

Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

CALIFORNIA VEGETABLE AND CHICKPEA CHILI

California Vegetable and Chickpea Chili image

Provided by James Villas

Categories Bean Vegetable Super Bowl Vegetarian Low Cal Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup vegetable oil
2 medium-size onions, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, minced
2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped
Two 32-ounce cans chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh coriander (cilantro) leaves
2 tablespoons chili powder
1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled
1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
4 large, ripe tomatoes, chopped and juices retained
1 1/2 cups tomato juice

Steps:

In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.

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