How to Make Delicious Homemade Vegetarian Chickpea and Kidney Bean Chili

Homemade Vegetarian Chickpea and Kidney Bean Chili.

You can cook Homemade Vegetarian Chickpea and Kidney Bean Chili using 17 ingredients and 7 steps. Here is how you cook that.

You need 115 g of dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked).
Prepare 115 g of dry kidney beans, soaked overnight (or 1 can cooked).
Prepare 1 of onion.
You need 3 cloves of garlic.
You need 1 stalk of celery.
It's 1 of green bell pepper (or other color is okay).
Prepare 1 cup of fresh or frozen corn (240 ml, optional).
You need 1 can of whole tomatoes.
Prepare 1 cup of tomato juice (240 ml).
Prepare of SPICES:.
Prepare 1 Tbsp of chili powder, more to taste.
Prepare 2 tsp of ground cumin.
You need 1 tsp of ground coriander.
It's 1 Tbsp of dried oregano (or some fresh).
Prepare 1 Tbsp of dried basil.
You need to taste of salt & pepper.
Prepare of Optional toppings: shredded cheese, fresh cilantro, sour cream/plain yogurt.

If using dry beans, soak them overnight in plenty of water. Before cooking, chop up the onion, garlic, green pepper and celery..
Heat oil in a large pot and sauté the onions and garlic until soft and transparent..
Add the other green pepper, celery and dry spices. Sauté a few minutes until fragrant..
Add can of tomatoes and break up into smaller chunks..
Add beans, corn (optional) and tomato juice and stir. Add a little water, if needed, to cover all ingredients..
Bring to a boil, turn to low and cover with lid. Let simmer for about 1 hour if using canned beans. And up to 1.5 to 2 hours if using dry beans or until they are soft. Check occasionally to stir and add water if too low..
Once beans are desired softness, taste and adjust the spices and salt if needed. If too acidic from the tomatoes, add a teaspoon or so of sugar to mellow it out. Serve into bowls and top with your favorite toppings!.