Good Morning! I finally got around to making our chili last night! If you've been following along with us, you know that chili was on our menu about 2 weeks ago. Yeah, uh....I never made it! The past two weeks I have had plans to make this chili every morning when I get up and every night goes by without it. Oh well, last night was the night! Hooray! It's incredibly easy and Kyle thought it was good enough to share the recipe with you all, so here it goes!
Chickpea Corn Chili:
1 can chickpeas (garbanzo beans)
1 can light red kidney beans
1 32 oz can stewed tomatoes
1 can tomato sauce
3 Tbs Chili Powder
3 cloves garlic, chopped fine
1 cup corn (I used frozen, you could add more if you like!)
1/2 tsp cinnamon
1 tsp sea salt (or to taste)
1 good swirl of honey (sorry, I honestly didn't measure that one. I just added it until the chili had a good salty/sweet thing going ~it wasn't much though, maybe a couple of teaspoons?)
*Stir all ingredients together in a chili pot and simmer on the stove until beans are tender and chili is heated through. Busy Moms: chili is ultra freezable! Just let it cool and place in a freezable container with a lid. When ready to eat chili, place the container in a bowl of warm water to loosen then empty contents into a sauce pan. Heat on low to medium until warm enough to eat!! I find that chili flavors always taste better a day or two later! The flavors get stronger! Yum, yum!!!