Black Bean and Chickpea Chili Recipe -
Black Bean and Chickpea Chili Recipe
  • READY IN 1 hr

Black Bean and Chickpea Chili

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Apr 09, 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!

Most Helpful Critical Review
Nov 08, 2010

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.

Jul 09, 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!

Dec 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.

Feb 08, 2010

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).

Feb 14, 2011

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.

Dec 16, 2010

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.

Mar 17, 2011

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.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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