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.
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1 1/2 tablespoons
green bell peppers, seeded and chopped
carrots, peeled and sliced into rounds
1 1/2 teaspoons
ground black pepper
2 (14.5 ounce) cans
canned diced tomatoes with their juice
1 (15 ounce) can
black beans, drained and rinsed
1 (15 ounce) can
garbanzo beans, drained and rinsed
1 1/2 cups
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!
I followed the recipe exactly. It gets big points for being easy, quick, made with ingredients I usually always have on hand, and very filling (great for a diet!). On the down side, there really wasn't much flavor.
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.
I enjoyed making this recipe and following some of the other readers' suggestions like additional chili powder and zuccini. Instead of making the chili thick by puree(ing), I added a can of organic refried beans-really delicious. I also added garlic at the chili powder stage (to avoid browning).
Made this a couple of times and both times came out amazing.
I doubled the cooking time and used vegetable stock instead, obviously omitting the turkey.
This was delicious. I only changed two things in this recipe. I added 4 diced (seeded) jalapenos. I also used a bag of dried mixed beans instead of canned black and garbanzo beans.
This was a really good recipe. I was suprised by how easy it was and the leftovers were even better the next day for lunch.
The next time that I make this I will make corn bread to go with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Chickpea Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 147
** Calories from Fat: 48
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