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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.


46 serving

Total time

40 minutes


  • 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 (&)


  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.
  4. View the recipe instructions at Cook's Hideout

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