Recipe: Vegan chickpea chili, Nut-Free, Gluten-Free, Top 8 Allergen-Free

Vegan chickpea chili over rice - yum
 I’ve been making this recipe, or aversion of it, since college. It’s economical, easy, high in nutrition but low on calories/fat, it’s made from pantry staples that you probably have on hand, it whips up in ten minutes or less which all means that you can walk in the door any night and be sitting down to this nutritious plate of yum in two shakes.

A few recipe notes: Chili powder is a mix of spices like cayenne, cumin, oregano, chiles, salt, pepper and other spices. Worried about allergens? You can easily make your own, here’s a recipe from The Kitchn.  Also, I like a little sweet in my chilis, even meat chili; maple syrup in particular, it’s totally optional but you should try it.


Recipe: Vegan chickpea chili, Nut-Free, Gluten-Free, Top 8 Allergen-Free

1 15 ounce can Goya chickpeas, drained and rinsed
1 15 ounce can organic chopped tomatoes
1 shallot, peeled and minced (or small onion peeled and chopped)
1 clove garlic, peeled and minced
Chili powder to taste (I started with two healthy shakes and then taste)
1 glug of maple syrup (or another sweater like brown sugar or honey)
Lucini EVOO
Salt and pepper to taste

Sauté shallot in evoo until translucent and fragrant. Add garlic and sauté for one minute, then sprinkle chili powder, and stir until spices are fragrant. Add tomatoes and maple syrup, stir and let everyone meld for a few minutes. Add the chickpeas and let warm through. Taste and adjust for seasons. Serve over steamed rice and a side of green salad or steamed greens and enjoy!

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