No need to let a pot simmer on the stove for hours to fix that cold-weather chili craving. This healthy dish takes just about 30 minutes, calling for a simple combination of fresh, frozen and canned ingredients. Chickpeas and shrimp are added to the mix for a hearty, protein-packed chili with subtle seafood flavor.
Quick Chickpea Shrimp Chili
1 Tbsp. extra virgin olive oil
1 cup Vidalia onion, diced
2 garlic cloves, minced
12 large cooked shrimp
1 carrot, thinly sliced
1 Tbsp. chili powder
1/4 tsp. curry powder
1/4 tsp. cumin
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can chickpeas, rinsed and drained
1 (28 oz.) can crushed tomatoes
1 cup vegetable broth
1 (10 oz.) package frozen corn, thawed
1/4 tsp. sea salt
1/4 tsp. black pepper
1. Heat oil over medium heat in a large pot. Add onion and garlic; cook for 5 minutes or until onions are tender.
2. Add remaining ingredients; stir and cook for another 20 minutes. Remove from heat; transfer to serving bowls.
3. Serve warm.