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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil, extra virgin | 2 | cloves | garlic minced | 1 | large | Onion, chopped | 2 | medium | carrot,chopped | 3 | stalks small (5" long) | celery,chopped | 1 | cup | chickpeas (15oz can) drained | 2 | large whole (3" dia) | Tomatoes, chopped | 1 | cup | corn, frozen - thawed | 1 | can (6 oz) | tomato paste | 1 | leaf | bay leaf | 1 | teaspoon | Paprika | 1 | teaspoon | black pepper | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper | 1 | teaspoon | cayenne pepper | 1 | tablespoon | Spices, ground cumin | 1 | teaspoon | tumeric | 1 | teaspoon | coriander, ground |
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Steps
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Sequence
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Step
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| | 1 | In a large pot, or Dutch oven sauté garlic, onions, carrots, celery, and spices in oil. | | 2 | Once the vegetable begin to soften, roughly 5 minutes, add chickpeas and cook for another 2 to 3 minutes. | | 3 | Add broth, corn, tomatoes, and bay leaf. Bring to a simmer and cook for roughly 30 minutes or until the chili thickens, stirring occasionally. | | 4 | Adjust seasonings. Serve topped with cilantro and lemon. |
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