Chickpea and Kidney Bean Chili

Serves: 2-4  Prep Time: 15 min. Cook Time: 2-3 hours


  • ½ cup dry chickpeas/garbanzo beans, soaked overnight (or 1 can cooked)
  • ½ cup dry kidney beans, soaked overnight (or 1 can cooked)
  • 1 onion
  • 3 cloves garlic
  • 1 stalk celery
  • 1 green bell pepper (other colors are okay)
  • 1 cup fresh or frozen corn (optional)
  • 1 can whole tomatoes
  • 1 cup tomato juice
  • 1 Tbsp chili powder, more to taste
  • 2 tsp ground cumin
  • 1 Tbsp dried oregano (or some fresh)
  • 1 Tbsp dried basil
  • to taste salt & pepper



  1. If using dry beans, soak them overnight in plenty of water. Before cooking, chop up the onion, garlic, green pepper and celery.
  2. Heat oil in a large pot and sauté the onions and garlic until soft and transparent.
  3. Add the other green pepper, celery and dry spices. Sauté a few minutes until fragrant.
  4. Add a can of tomatoes and break up into smaller chunks.
  5. Add beans and tomato juice and stir. Add a little water, if needed, to cover all ingredients.
  6. Bring to a boil, turn to low heat 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.
  7. Once beans are desired softness, taste and adjust the spices if needed. If too acidic from the tomatoes, add a teaspoon or so of sugar to reduce the acidity. Serve into bowls and top with your favorite toppings!