How to make a vegetarian chili with chickpeas and beans
I was asked to make this vegan chili by one of my friends.
I love the flavor and texture, and I am hoping it will appeal to vegetarians.
However, the chickpea version is quite bland and lacking in the chili’s complex flavor.
I know there are more vegetarian options, but this one is on the bland side.
This vegan chili is a great way to get the most out of lentils, and the texture and texture is just perfect for this chili.
It can be topped with some roasted sweet potatoes, roasted carrots, or any other vegetables you want to use in the stew.
The beans can be roasted, sauteed, roasted, or cooked with the sauce.
I used black beans, but you can use any beans you like.
If you use lentils instead of beans, be sure to add a little water and a little salt to the sauce and beans, otherwise it will taste too salty.
A delicious chili that tastes like an authentic Mexican chili.
Ingredients 4 tablespoons vegetable oil