
Vegetarian Chickpea Chili
I’m not even pretending any more. Did you get that? I’M NOT EVEN PRETENDING! I’m so tired of winter that I can no longer try to be chirpy about it. (Was I ever and, speaking of, don’t you miss the birds?) I’ve lost the ability to see beautiful, peaceful purity when looking out my window at freshly fallen snow. Same with the nesting thing. My silver lining of being able to stay inside to cuddle and play board games–because it’s far too cold to go outside–has been tarnish by just too many damn board games. I am fantastically over winter.
What’s worse? I feel like I’m the only one. My Instagram and Facebook feeds are full of smiling friends sledding, tubing, running through ice mazes and skiing. There is the usual moan about shovelling or a heinous commute but everyone is still reveling in their winter-dom and proudly tagging their photos with the country’s Olympic hashtag wearewinter. I realize those social media sites are where our lives are foolishly perfect-looking but still, in my head, all I can think is “hashtag I’msonotwinterexclamationpoint.” Instead #Iambrightsunshineandstickyhumidity. #Iamwarmsandbetweenmytoes. And I love being #icecreambecauseitstoostickinhottoeatanythingelse. I can’t believe I had the nerve to complain, in a post earlier this year, about the ice cream truck and how he lures our children to his window with day-glo treats and pretend milk products. Gosh, I’d eat my snow shovel now just to see that annoying snake (#tooharsh) circling our schoolyard.
The only thing I’m still enjoying and finding any solace in is comfort foods. I guess it’s why dishes like chili have earned the very suitable moniker of “comforting”–they calm the tired, winter-bedraggled soul into a feeling of hypnotic peace. Either that or someone is putting Ativan in my chili. The ultimate comfort dish has been a staple in our home this polar vortex season. After a long running eat-a-thon of my signature Turkey, White Bean and Barley meal (get the recipe in our book How to Feed a Family), Scarlett begged me to create a new pot of cornbread’s best friend. And so here we have Vegetarian Chick Pea Chili. I know there are carnivore lovers out there who have just lobbed a hard, icy snowball at me for suggesting they replace their ground beef with veggies but it can be done (and done delightfully I may add). Besides, haven’t we already discussed the proven health benefits of meatless meals a few times a week? No? You missed that post because you were shovelling? Oh, I get it, then try the chili and remember #weareinittogether.
Photo by Maya Visnyei
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 medium green bell pepper, cored, seeded and chopped
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1 can (28-ounce) can diced tomatoes, with their liquid
- 1 cup pearl barley
- 1 can (16 oz) garbanzo beans, drained and rinsed
- 1 can (16 oz) black beans, drained and rinsed
Method
Heat oil in a large pot over medium heat.
Add garlic, onion, carrot, celery and pepper and cook for 12 to 15 minutes, or until vegetables are softened, not browned.
Add oregano, cumin, chill powder, cinnamon and salt and stir to blend.
Add tomatoes and 4 cups of water.
Stir in barley.
Gently simmer over low heat, uncovered, for 45 minutes.
Add chick peas and black beans. Allow to simmer another 30 minutes.
If desired, serve individual bowls with garnishes of shaved cheddar, sour cream and fresh, chopped cilantro.
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