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–+ servings
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Course Main Course
Cuisine American
Keyword chilli, plantbased protein
Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 5 hours
Servings 5

Ingredients

  • 1 cup dry chickpeas or 2 cans of chickpeas
  • 1 cup dry black beans or 2 cans of black beans
  • 2 tsp oil
  • 1/2 large red onion slices
  • 1 clove garlic
  • 1/4 cup tomato paste
  • 2 small tomatoes chopped or 1 large tomato
  • 3 cups bell pepper: 1 used two cups green and 1 cup yellow but feel free to use different varieties
  • 1 ear of corn raw cut the kernels off the cob
  • 1 cup of parsley chopped
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp cumin powder
  • water
  • salt to taste

Instructions

  • Skip step if you are using canned beans. For dry beans, soak the beans overnight (or for 4+ hours) separately and then cook them in the pressure cooker the next day. Use enough liquid to completely cover the beans Chickpeas cook in 20 mins when soaked and using the instant pot. The black beans cook in 12 mins when soaked and using the instant pot. Otherwise, you could cook them on the stove top, which takes time, but is ready when the beans are soft.
  • After your beans have been cooked, drain the water and set them aside
  • In a large pot at medium heat add your diced onion and garlic and sauté till nice and soft with some brown colour
  • Add in the tomato paste as well as about 1/4 cup of water and let the tomato paste cook for about 2-3 minutes
  • Add in the tomatoes, peppers and corn as well as one cup of water. Stir that very well and let cook for about 1-2 minutes
  • After add in the beans, spices, salt and an additional 2 cups of water. Cover the pot and cook the chilli at medium heat for 20 minutes
  • After, uncover the pot, add the parsley and let the chilli cook uncovered for an additional five minutes. This allows extra water to evaporate.
  • The chilli is ready to serve