Vegetarian Chili

During the fall and winter, a nice bowl of chili is nice and warming.  Sometimes, I just don't feel like a bowl of meat and sauce.  I crave something with more flavor complexity and plant based.  This is my go to recipe. 

Veggie Chili

2 cups chickpeas
3 cups kidney beans
2 cups chopped carrots
1 cup chopped celery
1 diced onion
2 cans diced tomatoes
1 Tbsp apple cider vinegar
3 Tbsp paprika
1/2 tsp cayenne pepper
2 Tbsp cumin
Generous pinch red pepper flakes
1 to 2 Tbsp garlic powder

Soak and precook chickpeas and kidney beans.  After this initial step, the chili can be cooked stove top or all ingredients can be placed into a slow cooker.  Stir to combine. 
Stove top:  cook on low for 2 hours
Slow cooker:  Cook on low for 8-10 hours.
                      Cook on high for 4-6 hours.
                      Times will depend on your specific slow cooker.