Hearty Chickpea Chili recipe

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Ingredients

1 pound ground beef
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can light red kidney beans
1 (14.5 ounce) can dark red kidney beans
1 (14.5 ounce) can chickpeas
1 (1.25 ounce) package chili seasoning (such as McCormick®)
1 cup water, or as needed
salt and ground black pepper to taste

Nutrition Info

333.8 calories
carbohydrate: 39 g
cholesterol: 34.8 mg
fat: 10.2 g
fiber: 12.4 g
protein: 21.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1178.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Combine beef, ranch-style beans, tomatoes, light red kidney beans, dark red kidney beans, chickpeas, and chili seasoning in a large pot. Mix with a large spoon to combine, adding no more than 1 cup water to mixture for desired thickness. Season with salt and pepper.

  3. Bring chili to a light boil over medium heat, stirring frequently. Reduce heat to low and cover. Let simmer until cooked down, 45 minutes to 1 hour, stirring once every 10 minutes.

Recipe Yield

8 servings

Recipe Note

This chickpea chili is a basic chili for cooks who are limited on time and cooking experience. I have made this recipe as simple as possible and it can be modified for those of you that like to experiment. I hope you enjoy the recipe and feel free to leave comments. Add extras like shredded cheese or crackers before serving, if you'd like.

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