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Chickpea, Corn & Kidney Bean Chili

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Chickpea, Corn and Kidney Bean Chili

Chickpea, Corn and Kidney Bean Chili recipe

 

Yield

8 servings

Prep

10 min

Cook

45 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
2 tablespoons corn oil Camera
3 cloves garlic
minced
Camera
½ teaspoon cumin
ground
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1 each green bell peppers Camera
1 can chickpeas (garbanzo beans) * Camera
1 package corn * Camera
2 each jalapeño pepper * Camera
2 cans tomatoes * Camera
1 can red kidney beans * Camera
1 ½ cups onions
chopped
Camera
2 tablespoons chili powder Camera
1 cup carrots
diced
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Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Directions

In 5 quart saucepot heat corn oil over medium heat.

Add onions, garlic, chili poweder and cumin; sauté 5 minutes or until tender.

Add carrots and green peppers; sauté 2 minutes.

Add tomatoes with juice, crushing tomatoes with spoon.

Stir in chick peas, kindey beans, corn, and jalapeno peppers.

Bring to boil.

Reduce heat; cover and simmer 30 to 35 minutes.

If desired, serve with rice.

Note: TVP is always a great addition to a vegetarian chili.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I tried this recipe and it ain't half bad! It's tasty and even my carnivorous husband approved of it!

 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 123 31% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 216mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 65% Vitamin C 31%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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