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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
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons corn oil
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3 cloves garlic
minced
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½ teaspoon cumin
ground
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1 each green bell peppers
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1 can chickpeas (garbanzo beans)
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1 package corn
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2 each jalapeño pepper
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2 cans tomatoes
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1 can red kidney beans
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1 ½ cups onions
chopped
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2 tablespoons chili powder
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1 cup carrots
diced
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Ingredients

Amount Measure Ingredient Features
3E+1 ml corn oil
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3 cloves garlic
minced
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2.5 ml cumin
ground
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1 each green bell peppers
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1 can chickpeas (garbanzo beans)
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1 package corn
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2 each jalapeño pepper
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2 cans tomatoes
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1 can red kidney beans
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355 ml onions
chopped
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3E+1 ml chili powder
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237 ml carrots
diced
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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 12331% 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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