Black Bean and Chickpea Chili

Black Bean and Chickpea Chili

30 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  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. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings


  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.

Share It

Reviews (30)

Rate This Recipe


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!



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!



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

More Reviews

Similar Recipes

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

Black Bean, Corn and Turkey Chili

Black Bean, Corn and Turkey Chili

Black Bean Chili

Black Bean Chili

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Chicken and Black Bean Chili

Chicken and Black Bean Chili

Swanson(R) Black Bean, Corn and Turkey Chili

Swanson(R) Black Bean, Corn and Turkey Chili


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Black Bean, Corn and Turkey Chili


next recipe:

Lamb and Black Bean Chili