This past week we had our first snowfall of the season. I don’t know about you but when it snows, all I want is chili. So as the kids played outside, I whipped up a quick chili and lightly fried a corn tortilla. I made it with whatever I had left in the vegetable bin. I prefer a vegetarian chili just because I’m not a huge fan of ground beef in chili. I usually put in beans but I didn’t have any, so instead, I used chickpeas. It came out so good that I just had to share it with you!

Is this a typical chili recipe? Not really. But it’s darn good. I would have normally topped it with sour cream but I didn’t have any so instead, I added some arugula and of course juice from a lemon for some added freshness.

INGREDINETS FOR QUICK CHILI AND A CORN TORTILLA

• 1 Tablespoon any neutral oil
• 1 diced white onion
• 4-6 cloves of garlic grated
• 2 diced medium carrots
• 3 stalks of diced celery
• 1 zucchini diced
• 8 mini peppers (I only had red and orange but green would work too)
• 1 plum tomato diced
• 3 tablespoons of tomato paste
• 15 oz. can rinsed chickpeas
• 1 1/2 cups water or less depending on the consistency you like however, this amount will give you thick and creamy chili.
• Salt
• Black pepper
• One tsp Red chili powder
• 1 tsp smoked paprika
• 1 tsp turmeric (optional)
• Corn tortillas

PROCESS FOR QUICK CHILI

• In a heavy bottom pot, heat oil on medium/high heat
• Add your onion and garlic and stir for about one minute. season well with salt and black pepper. Add the rest of the spices and stir for about 3 minutes on medium heat, deglazing as needed.
• Place all your cut-up veggies and chickpeas into the pot. Stir for about 2 minutes.
• Add tomato paste and then water stirring until everything is well combined.
• Cook this on medium/high heat stirring occasionally for about 10 minutes.
• Turn off heat and let it rest while you fry your tortillas.

PROCESS FOR LIGHTLY FRIED CORN TORTILLAS

• Heat oil in a skillet/ medium-high heat.
• sprinkle salt, black pepper, and red chili powder directly into the oil, mix around until combined, place tortilla into oil.
• about 1 min 15 seconds per side, as soon as it bubbles go ahead and flip it. You want it crispy.
• Take it out of the pan and gently fold it in half
• At this point, you can fill it with chili and all your favorite toppings. Hot sauce, sour cream, herbs, lemon. lemon. lemon