BRUSCHETTA CHICKPEA CHILI

Bruschetta Chickpea Chili image

Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro-and knock their socks off!

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 9

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Ingredients

8 tomatillos (1 lb.), husked, cored
1 poblano chile, quartered, seeded
1 tsp. olive oil
1-1/2 pkg. (10 oz. each) BOCA Bruschetta Tomato Basil Parmesan Veggie Patties (6 patties)
2 cans (14 oz. each) vegetable broth
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 avocado, chopped
1/4 cup chopped cilantro

Steps:

Heat broiler.
Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g