128-ounce can crushed tomatoes(preferably fire roasted)
115-ounce can red kidney beansdrained and rinsed (or 1 ½ cups cooked red kidney beans)
115-ounce can chickpeasdrained and rinsed (or 1 ½ cups cooked chickpeas)
½cupfrozen corn kernels
Plain yogurt(dairy or dairy-free for vegan variation)
Fresh herbs(such as baby dill, mint, cilantro, and parsley)
Fresh bread for serving
Heat stock pot or Dutch oven over medium-high heat. Stir in olive oil, onion, and carrots, and cook 5 minutes, or until onion is translucent.
Stir in tomatoes, kidney beans, chickpeas, corn, harissa (see note), and salt. Bring to a boil, and then reduce heat to medium. Simmer 25 minutes, or until liquid is absorbed, chili thickens, and carrots are tender.
Ladle chili into bowls and top with yogurt and fresh herbs if desired. Serve with freshly-baked bread if desired.
Harissa is a chili paste/sauce that’s popular in North African cuisine. Every brand is a little different, so taste a little and add it to the chili in one-tablespoon increments. Taste to ensure it’s not too spicy before adding more. I tested this recipe with Mina brand harissa.Freezer-friendly: Store cooked chili in an airtight, freezer-safe container and freeze for up to six months.
This recipe originally appeared on GratefulGrazer.com.