Easy Chickpea Chili
This chickpea chili is packed with bold, spicy flavor! It's easy to make, so it's perfect for busy weeknights, and the recipe makes a nice big batch, so you'll have plenty of leftovers.
Servings: 6
Calories: 396kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, diced
- 5 garlic cloves, minced
- 3 (15 ounce/425 g) cans chickpeas, drained and rinsed
- 2 (15 ounce/425 g) cans fire roasted diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ancho chile powder
- 1 teaspoon sweet paprika
- 1 cup frozen corn, thawed
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion, bell pepper, and carrots. Sweat the vegetables for about 5 minutes, stirring frequently, until they begin to soften.
- Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
- Stir in the chickpeas, tomatoes, broth, chili powder, cumin, cocoa powder, oregano, ancho chile powder, and paprika.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the chili to simmer for at least 30 minutes, or up to 60 minutes if desired. Stir the chili occasionally and add water to the pot if the chili becomes too thick.
- Stir in the corn and simmer the chili a minute or two longer, just to heat up the corn.
- Remove the pot from heat. Season the chili with salt and pepper.
- Serve.
Nutrition
Serving: 1.5cups | Calories: 396kcal | Carbohydrates: 68.2g | Protein: 15.5g | Fat: 8.7g | Saturated Fat: 1.2g | Sodium: 1449mg | Potassium: 722mg | Fiber: 15g | Sugar: 6.8g | Calcium: 208mg | Iron: 6mg