Fall Garbanzo Chili

A warm and delicious chili with all the flavors of fall a bit of spicy and smoky with just the right amount of sweet.  A gluten-free recipe everyone is sure to love! 

Copy of Copy of Copy of Copy of Copy of Rhodium IG Template.png

Fall Garbanzo Chili 


A warm and delicious chili with all the flavors of fall a bit of spicy and smoky with just the right amount of sweet.  A gluten-free recipe everyone is sure to love! 

RECIPE


Fall Garbanzo Chili

INGREDIENTS: 



2 15 ounce cans of garbanzo’s drained

1 package of Gardein “ The ultimate beefless ground” 

1 medium yellow onion (chopped) 

1 large red bell pepper ( chopped) 

5-6 cloves of garlic ( minced) 

1 28 oz can of diced tomatoes or 3 cups of fresh tomato diced. 

1/2 cup Kalamata olives, chopped. 

4 Tbs tomato paste

2 Tbs maple syrup 

2 tsp smoked paprika 

2 tsp chili powder

1tsp liquid smoke 

1tsp cumin 

1/4 tsp cinnamon 

1 pinch of cardamom 

2 cups vegetable broth

2 cups coconut milk ( refrigerated, not canned)

Salt to taste ( recommended 1/4 tsp) 




DIRECTIONS: 

Heat a large pot over medium heat

Add 1TBS oil and once hot add onions, garlic, and bell pepper and cook for 3-5 min. 

Add tomato, tomato paste, maple syrup, salt, seasonings, olives, and liquid smoke. Cook for another 3-5 min. 

Add the garbanzo, beefless ground,  vegetable broth, and coconut milk. Stir well. 

Bring to a boil, then cover and turn down and simmer for 20 minutes. 

Serve with a lemon wedge and chopped green onion or cilantro. 

Goes well with hearty bread. 

Copy of 4 Ingredients to healthy plants in your garden-10 copy.png



Jared Thurmon