Chickpea & Pinto Bean Chili

Recipe by Cook's Hideout

Its still a little chilly in our part of the world and this chili is right for those nights where you just want something to warm you up.

Ingredients

• 1 cup chickpeas (– cooked)
• 1 cup Pinto Beans (– cooked)
• 1 onion (– medium, chopped)
• 1 celery (– stalk, chopped)
• 1 pepper (Green – medium, chopped)
• 2 cloves garlic (– minced)
• 1 oz 14 . cans Tomatoes (of Crushed (I used crushed with basil))
• 1 bay leaf
• 1 bouillon cube (Vegetarian (optional)(I used 1tbsp vegetarian chicken base))
• 1 tbsp chili powder
• 1 tbsp cumin (powder)
• to taste Salt Pepper (&)

Method

1. Heat 1tbsp oil in a sauce pan; add onions and garlic and sauté until translucent.
2. Add celery and green peppers; cook until veggies are tender, about 10 minutes.
3. Add the beans, crushed tomatoes, bay leaf, chili powder, cumin powder, bouillon cube (if using), salt and pepper; simmer for about 15-20 minutes on medium-low flame. Adjust seasoning and serve warm.

View the recipe instructions at Cook's Hideout