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Chickpea Chili on Baked Potatoes

Forks Over Knives
  • 0 minutes
  • Serves 4

INGREDIENTS

8 oz

Button mushrooms

1 1/2 cups

Celery

1 cup

Chickpeas, dried

1/4 cup

Cilantro, fresh

1 cup

Corn, fresh or frozen

2 cloves

Garlic

1 cup

Green bell pepper

2 tsp

Oregano, dried

2 cups

Red bell pepper

1 cup

Red onion

4

Russet potatoes (about 2 pounds), large

4 cups

Tomatoes

1 tbsp

Lemon juice, fresh

1/4 tsp

Chili powder

1 tsp

Paprika, smoked

1

Sea salt

2 tbsp

White wine vinegar

1 tsp

Cumin, ground