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Vegetable-Chickpea Chili with Fried Almonds

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Servings 4 Prep Time 8 Mins Cook Time 12 Mins

Ingredients

3 tablespoons Olive Oil
3 cloves Garlic
1 Onions - Red
Seasoning - Kosher Salt
2 tablespoons Seasoning - Paprika
1 tablespoon Seasoning - Chili Powder
1 tablespoon Seasoning - Cumin
28 ounces Tomatoes
15 ounces Chickpeas
2 cups Corn - Whole Kernel (Canned)
1 Bell Pepper - Red
1 Jalapenos
1/2 cup Almonds
1/4 cup Basil
6 Scallions

Instructions

1. Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepvegetable per, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

2. While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

3. Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

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