Vegetable-Chickpea Chili with Fried Almonds

Vegetable-Chickpea Chili with Fried Almonds
Photo by Scott Phillips


  • 1 Tbs. ground cumin
  • 1 large red onion, finely chopped
  • 1 28-oz. can whole peeled tomatoes
  • ½ cup sliced or slivered almonds
  • ¼ cup small basil leaves
  • 6 scallions (white and light-green parts only), thinly sliced; more for garnish
  • 2 15-oz. cans chickpeas, drained and rinsed
  • + 9 more ingredients
    • Kosher salt
    • 1 Tbs. chili powder
    • 3 medium cloves garlic, minced
    • 1 to 2 Tbs. hot paprika
    • 2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
    • 3 Tbs. extra-virgin olive oil
    • Sour cream, for serving (optional)
    • 1 medium jalapeño, thinly sliced crosswise into rounds
    • 1 medium red bell pepper, quartered, cored, and thinly sliced crosswise

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,...

View full recipe at Fine Cooking


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