Best Hearty Chickpea Chili Recipes

Hearty Chicken Chili image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 11

10 plum tomatoes, halved lengthwise
1 jalapeno chile, halved (seeded if desired)
1 white onion, peeled and halved
4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
1/4 cup chili powder
Salt
2 canned chipotle chiles in adobo sauce, finely chopped
1 3/4 cups homemade or store-bought low-sodium chicken stock
1 can (15 ounces) kidney beans, drained

Steps:

Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Moroccan Chickpea Chili image

Provided by Umberle

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3

Crunchy Chili Chickpeas Recipe by Tasty image

Provided by Isabel Castillo

Categories Snacks

Yield 4 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
15 oz chickpeas, 1 can
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt

Steps:

Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams