Vegetable Chickpea Chili With Fried Almonds

Vegetable Chickpea Chili with Fried Almonds is a hearty and flavorful dish that combines a variety of vegetables, spices, and protein-rich chickpeas.

This Vegetable Chickpea Chili starts by sautéing garlic and onion in olive oil until they become fragrant and softened. The addition of hot paprika, chili powder, and cumin adds a delightful depth of flavor and a subtle kick of spice. The tomatoes are then added and gently smashed to release their juices, creating a rich and thick base for the chili.

To enhance the texture and protein content, canned chickpeas are introduced along with fresh corn kernels, red bell pepper, and jalapeño slices. The mixture simmers until the vegetables are tender yet still retain their crunch. If desired, you can adjust the consistency by adding water to achieve your preferred thickness.

As a finishing touch, this chili is garnished with fried almonds, which provide a satisfying crunch and a nutty flavor. The almonds are quickly toasted in olive oil until golden brown, creating a delightful contrast to the tender vegetables. They are then seasoned with salt to enhance their taste and texture.

Before serving, fresh basil and scallions are stirred into the chili, adding a pop of freshness and vibrant green color. A dollop of sour cream can be added for a creamy element, along with additional scallions and the fried almonds as toppings. The combination of flavors and textures in this Vegetable Chickpea Chili creates a comforting and satisfying meal that is both nutritious and delicious.

Overall, this recipe offers a delightful vegetarian and gluten-free option that is packed with wholesome ingredients and robust flavors. It’s perfect for those seeking a hearty and flavorful chili that celebrates the goodness of vegetables and legumes.

SERVES: 4

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
• ½ cup sliced or slivered almonds
• ¼ cup small basil leaves
• 6 scallions (white and light green parts only), thinly sliced; more for garnish
• Sour cream, for serving (optional)

INSTRUCTIONS:

1. 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.
2. 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).
3. While the vegetables cook, heat the remaining 1 Tbs. olive oil in a 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 ½ tsp. salt.
4. Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

NUTRITIONAL INFORMATION:

PER SERVING

• 510 CALORIES | 19G PROTEIN | 65G CARB | 22G TOTAL FAT | 2G SAT FAT |
  13G MONO FAT | 5G POLY FAT | 0MG CHOL | 1,900MG SODIUM | 17G FIBER

NOTE:

• Make this quick vegetarian chili for a week night meal, then enjoy the leftovers later in the week; the chili tastes even better after it’s mellowed in the refrigerator for a day or so. Almonds fried in olive oil until golden brown are a creative and crunchy garnish for this chili. Serve with basmati rice.
• You can make the chili up to 4 days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.