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Vegetable-Chickpea Chili with Fried Almonds

Name: Vegetable-Chickpea Chili with Fried Almonds
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 green bell pepper, diced; 1 large onion, diced; 1 red bell pepper, diced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 cup chopped fresh cilantro leaves for garnish; 2 cans fire roasted diced tomatoes with juice; 2 cans chickpeas, drained and rinsed; 2 cloves garlic, minced; 2 cups vegetable broth or water; 2 jalapeno peppers, seeded and diced; 2 tablespoons olive oil; 3 tablespoons olive oil; 3/4 cup sliced almonds; For the Fried Almonds:; Salt and freshly ground black pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 jalapeno peppers, seeded and diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 cans fire roasted diced tomatoes with juice

2 cups vegetable broth or water

2 cans chickpeas, drained and rinsed

1/4 cup chopped fresh cilantro leaves for garnish

For the Fried Almonds:

3 tablespoons olive oil

3/4 cup sliced almonds

Directions

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 . 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 goldenbrown, 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. Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream , more scallions, and the almonds.