Vegetable-Chickpea Chili with Fried Almonds

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Happy Monday y’all from the Hungry Southern Belle house.  The temps have definitely taken a dip in Atlanta which makes it a perfect time to test out a new chili recipe.  This winner offers a delicious mix of flavors to heat you up on a cool night…especially with the added jalapeno pepper!  This is a great vegetarian offering but also equally as tasty with added ground chicken or ground beef if you are looking for some extra protein and texture.  This is a non traditional chili but a yummy one to add to your recipe book.  Enjoy y’all!

 

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Vegetable-Chickpea Chili with Fried Almonds

(recipe courtesy of Fine Cooking)

Ingredients:

  • 3 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 1 large red onion, finely chopped
  • Kosher salt
  • 1 to 2 Tbs. hot paprika
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 28-oz. can whole peeled tomatoes
  • 2 15-oz. cans chickpeas, drained and rinsed
  • 2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
  • 1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
  • 1 medium jalapeño, thinly sliced crosswise into rounds
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup small basil leaves
  • 6 scallions (white and light-green parts only), thinly sliced; more for garnish
  • Sour cream, for serving (optional)

Instructions:

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

 

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While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

 

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Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Make Ahead Tips

You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.

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