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Black Bean and Chickpea Chili

Black Bean and Chickpea Chili

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Jenny

Jenny

This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
  2. Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
  3. Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
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Reviews

sueb
24

sueb

4/9/2009

I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!

Francine
17

Francine

7/9/2009

Good recipe, especially for a high veggie low sat fat meal, with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tasty... but I live in California where Mexican food is commonplace and spicy. I also increased the cumin by half and it could have probably been doubled. I did not have corn in the house - we eat very little or no starch - so diced a zucchini and sauteed it with the veggies and it worked perfectly. Also, the recipe makes about 8 servings, not 12, unless you are serving it in small portions or as a side dish. We ate it as a one dish meal with a little brown rice underneath, and in this case, it was 8 normal portions, not big man-sized ones. The time allocated is fairly accurate, maybe a little optimistic for the first time unless you're a ginzu chopper!

Maureen
12

Maureen

12/16/2010

Five stars good flavor, simplicity and nutritiously healthy. I did not have corn or green pepper whcih could only improve it in my opinion.

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