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Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

Chickpea and Pinto Bean Chili

Chickpea and Pinto Bean Chili

My partner and I recently bought a house.  We're in the process of renovating the kitchen and reeeallly slowly moving.  Needless to say, I'm all about simple recipes that use ingredients that I always have on hand and recipes make large enough batches for me to use for lunches or that I can use the leftovers another night in a creative way.  

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Chili definitely fits the bill.  It requires very few fresh ingredients so I always have everything I need on hand to whip it up.  It can be eaten alone, stuffed into sweet potatoes, used at a filling in tacos, or used to top homemade nachos.  So many leftover possibilities! 

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This recipe is really simple- using mostly pantry staple and comes together in just 30 minutes.  In this recipe I use better than bullion and water rather than vegetable stock.  If you have vegetable stock on hand, you can substitute both of those ingredients with 2 cups of the stock.  

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This recipe will keep well in the refrigerator and is honestly even better the next day as stew-like dishes usually are so its the perfect make ahead dish.  Now to decide what to use the leftovers for..

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Chickpea and Pinto Bean Chili

Servings: 4-5

2 Cups Onion, Medium Dice

2 Cups Red or Orange Bell Pepper, Medium Dice

1 Tbsp Garlic, Finely Chopped

1 Tbsp + 1 tsp Chili Powder

1  1/2 tsp Dried Oregano

1 tsp Ground Cumin

Pinch Red Pepper Flakes (optional)

1-15 oz Can Crushed Tomatoes

1 Tbsp + 1 1/2 tsp Tomato Paste

2 tsp Better Than Boullion (make sure you grab the vegan one)*

2 Cups Water*

3 Cups Chickpeas ( 2-15 oz cans)**

1 1/2 Cups Pinto Beans or any other bean you have on hand (1-15 oz can)**

Salt and Black Pepper to taste

Method

Combine onion and bell pepper in a large dutch oven or sauce pot over medium high heat.  Cook, stirring occasionally until the vegetables are soft and beginning to brown.  Add the garlic and cook until fragrant, about a minute longer.

Into the onion and bell pepper, add all of the spices plus a few cracks of freshly ground black pepper and stir.  Let the spices cook for 1-2 minutes, then add the crushed tomatoes and stir.  Next stir in the tomato paste, better than bullion and water.  It will look pretty liquid-y.  Brim the mixture to a simmer, turn down to low heat and simmer for 15 minutes stirring occasionally.  

After 15 minutes add the beans.  Stir to distribute and simmer for 15 more minutes, and remove from heat.  If your chili isn't quite thick enough for your liking, continue simmering for 10 more minutes.  Serve warm with your favorite toppings such as: chopped cilantro, tortilla chips, nutritional yeast, and guac.

*You can substitute 2 cups of vegetable stock for the 2 cups of water and Better Than Bullion if you'd like!

** I cook my own beans but used measurements that will correspond with canned beans if thats what you use.  But be sure to use low sodium beans.

Let me know how you like this recipe!  Its a personal favorite of mine.  If you have any suggestions for using the leftovers, I'd love to hear them!

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