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Middle-Eastern Chili

Liza Desyatkova

Ingredients

  • 1 16 ounce can chickpeas, rinsed and drained
  • 1 16 ounce can fava beans beans, rinsed and drained
  • 1 28 ounce can crushed tomatoes
  • 1 12 ounce can of corn
  • 2 1/2 cups soup broth of choice
  • 1 small red bell pepper diced
  • 1 medium yellow onion diced
  • 1 small lemon, juiced
  • 4 cloves minced garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon curry powder
  • 1 tablespoon paprika
  • 3 teaspoon dried cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons of ground masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 2 bay leafs
  • Bread of choice
  • Optional: BBQ or Dijon sauce for extra flavour

Instructions

  1. Prepare large pot with olive oil over medium heat.
  2. Saute the diced onion, diced bell pepper, and minced garlic for 5 minutes.
  3. Add all the spices, saute for another 3 minutes.
  4. Add crushed tomatoes, cook for 5 minutes.
  5. Add chickpeas, favabeans, corn, and soup broth.
  6. Optional: add BBQ sauce, Dijon mustard, or your favourite sauce.
  7. Cook until chili boils down to desired viscosity.
  8. Add lemon juice.
  9. Serve with warm bread or naan.

Comments

You can skip buying the spices you don’t have, it will be delicious either way.

Bonus trick: if you have whole cardamom, cloves, or cumin seeds, turn them into powder using a seed grinder, or mortar & pestle. This makes a huge difference in dish fragrance.

Historical Record

This recipe was adapted for Liza’s hardcore camping trip. She referenced an online recipe, with some alterations of removing the meat, and adding more of her favourite spices.

This is just normal chili, but with a Mediterranean twist, replacing the classic kidney beans with chickpeas and fava beans. The intoxicating spices will have your guests begging for the recipe after dinner.