{"id":3461,"date":"2017-09-12T11:36:02","date_gmt":"2017-09-12T15:36:02","guid":{"rendered":"https:\/\/healthyzesty.com\/?p=3461"},"modified":"2024-09-19T18:27:05","modified_gmt":"2024-09-19T22:27:05","slug":"two-peas-vegetarian-chili","status":"publish","type":"post","link":"https:\/\/healthyzesty.com\/two-peas-vegetarian-chili\/","title":{"rendered":"Two Peas Vegetarian Chili"},"content":{"rendered":"

A\u00a0remake of the traditional vegetarian chili! This chili is made with two different types of peas – chickpeas and green peas – which is why I call it “Two Peas Chili” \ud83d\ude42<\/h4>\n

\u00a0Chili is probably the easiest thing to make when you have a crock pot and you plan ahead. Just cut up the veggies the night before and dump everything in the crockpot in the morning (or at lunch) and forget about it for several hours.<\/h5>\n
Although vegan and gluten-free, this dish is packed with healthy plant protein and lots of fiber and beneficial nutrients.<\/h5>\n

What you Need<\/span><\/h4>\n
\u2665<\/span> 1\u00a0can chickpeas rinsed well (choose organic and no salt added)<\/h5>\n
\u2665<\/span>\u00a01 can green peas rinsed well (choose organic and no salt added)<\/h5>\n
\u2665<\/span>\u00a02 cans diced tomatoes\u00a0(choose organic and no salt added)<\/h5>\n
\u2665<\/span>\u00a02 cups vegetable broth (organic and low sodium)<\/h5>\n
\u2665<\/span>\u00a03 carrots cut into rounds or cubes<\/h5>\n
\u2665<\/span>\u00a03 celery sticks (cut up into cubes)<\/h5>\n
\u2665<\/span>\u00a01 small onion (diced)<\/h5>\n
\u2665<\/span>\u00a04 cloves of garlic (diced)<\/h5>\n
\u2665<\/span>\u00a01 tbs. cumin<\/h5>\n
\u2665<\/span>\u00a01 tsp. paprika<\/h5>\n
\u2665<\/span>\u00a01 tsp. jalapeno (diced)<\/h5>\n
\u2665<\/span>\u00a01 tsp. honey (to neutralize the acidity in tomatoes)<\/h5>\n
\u2665<\/span>\u00a02 bay leaves<\/h5>\n
\u2665<\/span>\u00a02\u00a0tbs. olive oil (or 1 tbs. ghee)<\/h5>\n
\u2665<\/span> Salt and pepper to taste<\/h5>\n

\u00a0<\/em>Makes about 6 servings<\/em><\/p>\n

How to Make<\/span><\/h4>\n
Step 1.\u00a0<\/span>Add the oil in a skillet and sot\u00e9 the onions and garlic until fragrant (about 2 minutes). Add the carrots, celery, jalapeno pepper, and bay leaves and simmer for another 3 to 5 minutes.<\/h5>\n
Step 2.\u00a0<\/span>Pour the entire content in a slow cooker, add the diced tomatoes, honey, condiments, peas and broth. Cover and cook on high for 3 to 4 hours (or on low for up to 8 hours if prepping before heading to work).<\/h5>\n
This recipe can be made on the stove as well, with just as good results (and quicker), but I personally prefer the slow cooker.<\/h5>\n
When serving the chili soup pour it into bowls and top it generously with chopped cilantro. Add crushed corn tortilla chips if desired, for added consistency and crunchiness. The aroma of all these ingredients will come to life and combine deliciously in your mouth, leaving your taste buds completely satisfied! Yum!<\/h5>\n
\u00a0Voila<\/em>! This is a very filling dish so this could very well be all you need for supper. Otherwise, add a small salad and dinner is served! \ud83d\ude42<\/h5>\n
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