Quick and Hearty Chili

I adapted this recipe from a cookbook called Vegan Diner. It is one of my top picks for veggie chili. The consistency and flavor is really similar to a hearty meat chili. Tastes delicious with cornbread or tortilla chips.

Ingredients:

• 1 Tb olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 1/2 cups water
• 2-15.5 oz cans kidney beans, drained and rinsed
• 1-15.5 oz can tomato puree 
• 1 Tb soy sauce
• 1 scant Tb chili powder
• 1 Tb baking cocoa powder
• 1 1/4 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 c. cooked quinoa (this is about 1/4 c. dried, cooked in 1/2 c. water)

Directions:

1. Saute the onion and garlic in the olive oil over medium heat in a soup pot, until onion is browned. Add the red bell pepper and cook for about 3 more minutes.
2. Add the water, beans, tomato puree, soy sauce, chili powder, cocoa powder, cumin, oregano, salt, and smoked paprika. Bring to a boil. Add the quinoa. Then reduce heat and simmer for 15 minutes.

Roasted Chickpeas

The first time I heard of roasted chickpeas was when I found a recipe for Roasted Chickpea Fajitas, which I will definitely be posting soon. Then I needed them again for Cauliflower Power Tacos. And that's when I discovered how delicious these are just as a snack. After several attempts to get the flavoring to my satisfaction I have finally found the perfect combo.

Ingredients:

• 2-15 oz cans chickpeas, drained and rinsed
• 2 Tb olive oil
• 3 Tb lime juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder

Directions:

1.  Put chickpeas in a medium bowl. 
2. Combine olive oil, lime juice, salt, cumin, oregano, and chili powder. Pour over chickpeas. Stir till all coated.
3. Pour out on a baking sheet. Bake at 425 degrees for 15 minutes. Then stir and return to the oven for 10 more minutes. If they aren't crispy enough for your liking at this point put them back in for another 5 minutes or so.
4. Cool on pan and enjoy!