Black Bean and Chickpea Chili

Black Bean and Chickpea Chili - All Recipes

This is a great recipe for a cold winter day. It’s also gluten free and vegan, so it’s perfect for anyone who is on a special diet or has an allergy they need to avoid. In addition, this chili freezes well, so you can make it in advance and have dinner ready with minimal effort later. This chili is hearty enough that you won’t even miss the meat!
Do you want to know how to make black bean and chickpea chili? Keep reading for this delicious recipe…

prep: 20 mins cook: 40 mins total: 60 mins Servings: 12 Yield: 12 servings


1 cup frozen corn

2 green bell peppers, seeded and chopped

1 pound ground turkey (Optional)

1 ½ tablespoons olive oil

1 teaspoon ground black pepper

5 carrots, peeled and sliced into rounds

1 (15 ounce) can garbanzo beans, drained and rinsed

1 tablespoon chili powder

1 onion, chopped

2 (14.5 ounce) cans canned diced tomatoes with their juice

1 ½ teaspoons ground cumin

1 ½ cups chicken broth

1 (15 ounce) can black beans, drained and rinsed


If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.

Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.

Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Nutrition Facts:

Per Serving: 147 calories; protein 10.3g; carbohydrates 16.5g; fat 5.3g; cholesterol 27.9mg; sodium 214.4mg.

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