It is my pleasure to bring you this recipe for easy spicy vegan chickpea chilli as part of my contract with the lovely folks at Sabra. They help me keep things running around here. Thank you, Sabra, and enjoy the chilli, friends!
I am not a sports fan. Ask anyone. Seriously–anyone who has ever known me knows that Miss Jenni doesn’t play sports. I don’t like it when balls are hurled at me. I would much rather let it hit the ground, stop moving entirely, and then pick it up than actually try to catch the thing. Or bat it back at someone. I blame my eyesight and poor depth perception. And the fact that I don’t like to sweat. Or have my hands feel all sting-y after catching a ball.
I’m the girl who goes to the game for the band. I love a good drum line (watch it, y’all).
Every year for several years in a row, I would drive from Charlotte about an hour to Lincolnton to see my friend Chuck. We’d meet up, eat some food, and then go see the East Lincoln Someone-or-Others play Friday night football. I almost typed foodball. Ha! Anyway, the game would commence and we would visit and yell a bit and sometimes even stand up In Earnest, but mostly we waited for the band. These guys were Amazing. Big, long choreographed spectacles with drum majors high stepping and lines of sousaphone players gliding between lines of flugelhorn players, girls waving crazy-big flags and dancing. Sometimes there was even smoke and simulated cannon fire. The horns were so loud you could feel them in your stomach and the bleachers throbbed in time with the drum line. Magic. Seriously.
When I was in high school, the marching band was always sort of a joke, and I don’t know why. Because out on that field under the lights and in front of a crowd, they were total badasses. And kids who’d stuff a flutist into a locker on a Monday morning were riveted by his performance on a Friday night.
And that slip I almost made up there? Foodball? Not far off the mark at all. Because what better way to fuel a cold weather, sitting-on-hard-bleachers activity than with hot food? Tailgating has turned into an art form with each group of fans trying to outdo other groups of fans. Tailgating has become an almost mandatory participatory pre-show, and were it not for the band, for me it would be the entire show. Here’s how it would look: pack up all my Items, park and set up. Cook. Eat. Leave. Wait, there was a game…?
It seems like one part of the fun is to show up at the very crack of early and slow cook something for eight hours in preparation for watching a two-hour game. Now, I love a good slow cooked meal, but I also like to be warm, and it can be cold on the blacktop at dawn. No thank you. While many chillis that I make do take a long time to prepare, this easy spicy vegan chickpea chilli really is easy, and ready in right around 30 minutes.
You now have permission to sleep in, pack up your stuff, make your chilli and stroll around eating a piping hot bowl of it as the rest of the tailgaters wait for their slow-cooked foods to be finished. Because you were smart. You knew that by using a couple of thoughtfully sourced pre-made foods as ingredients, you could have slow cooked flavor in a quick cooked dish. No need to spend hours letting flavors marry when the flavors in both the hummus and the salsa are already nicely married, thank you very much.
Look how easily this comes together, and then see below the video for the recipe.
- 2 Tablespoons olive oil
- 1 small onion, , chopped
- 2 poblano peppers, , seeded and chopped
- 1/2-1 jalapeno pepper, , seeded and minced
- 2 teaspoons chipotle powder, (or your favorite chile powder/chilli powder)
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt, , or to taste
- 2 15.5 oz cans chickpeas, , drained
- 1/2 cup Sabra Chipotle Hummus, (you could sub Classic Hummus, Jalapeno Hummus, Supremely Spicy Hummus or Garlic Hummus depending on how hot--or not--you like things)
- 1 cup Sabra Homestyle Salsa, (I used Medium, but you could sub hot or mild, again depending on how hot you like things)
- 3/4 cup water or vegetable broth
- 2-3 Tablespoons chopped cilantro, (optional)
- about 12 tortilla chips, , finely crushed
For the Optional Garnish
- Sabra Homestyle Salsa
- Sabra Greek Yogurt Dip, (I used Farmer's Ranch--leave off to keep it vegan)
- chopped cilantro
- Heat the oil in a heavy-bottomed saucepan.
- Add the onion, poblanos, jalapeno, spices and salt. Saute for 5 minutes or so, until the vegetables soften.
- Add the hummus and cook and stir another minute.
- Add the chickpeas, salsa and water/broth and simmer for 10-15 minutes, until the sauce has thickened up.
- Stir in the crushed tortilla chips to thicken even more followed by the optional cilantro.
- Garnish as desired with the salsa, Sabra Greek Yogurt Dip and Cilantro.
Easy, right? While I love that Sabra Hummus, Salsa and Greek Yogurt Dips make a wonderful quick snack, they’re also great time-saving ingredients to have in your cooking arsenal. And they can also do double duty on your game day buffet. Serve some hummus with pita and veggies for dipping, salsa with tortilla chips and Greek Yogurt Dip with potato chips and vegetbles and also wow them with the slow-cooked spicy flavor of the easy spicy vegan chickpea chilli. That’s right, game day brought to you by Sabra! Here are some other great Sabra tailgating recipes if you’d like even more inspiration.
Want to see how the NC State Wolf Pack fans tailgate? Check it out! Craziness!
And there you have it. I hope you love the chilli. We do. We’ve made it three times already, and if you’ve been around here long enough, you know that rarely happens. Good stuff!
Thanks so much for spending some time with me today, and have a lovely day.
What’s your favorite tailgating food?