Spicy and hearty vegetarian chili with black beans and chickpeas

This recipe for black bean and chickpea chili is a delicious and hearty vegetarian dish that is packed with flavor. Made with a combination of black beans, chickpeas, tomatoes, and spices, this chili is a perfect comfort food for chilly evenings. With a hint of spice and a medley of flavors, it's sure to become a favorite in your household. Serve it with a side of cornbread or rice for a complete and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Sour cream or Greek yogurt, for serving
• Shredded cheddar cheese, for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, chopped red bell pepper, and minced jalapeno pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Add the black beans, chickpeas, crushed tomatoes, diced tomatoes, vegetable broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper to the pot. Stir well to combine.
4. Bring the chili to a simmer and let it cook for 30 minutes to allow the flavors to meld together.
5. Taste and adjust the seasonings if needed. If you prefer a thicker chili, you can use a potato masher or the back of a spoon to mash some of the beans and chickpeas.
6. Serve the black bean and chickpea chili hot, garnished with chopped fresh cilantro. You can also top it with sour cream or Greek yogurt for a creamy touch and shredded cheddar cheese for added flavor.
7. Enjoy!

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