Chickpea, Corn and Kidney Bean Chili Recipe

Name: Chickpea, Corn and Kidney Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 3 cloves garlic minced; 1/2 teaspoon cumin ground; 1 each green bell peppers; 1 can chickpeas (garbanzo beans); 1 package corn; 2 each jalapeno pepper; 2 cans tomatoes; 1 can red kidney beans; 1 1/2 cups onions chopped; 2 tablespoons chili powder; 1 cup carrots diced

Servings: persons

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

1
In 5 quart saucepot heat corn oil over medium heat.
2
Add onions, garlic, chili poweder and cumin; saute 5 minutes or until tender.
3
Add carrots and green peppers; saute 2 minutes.
4
Add tomatoes with juice, crushing tomatoes with spoon.
5
Stir in chick peas, kindey beans, corn, and jalapeno peppers.
6
Bring to boil.
7
Reduce heat; cover and simmer 30 to 35 minutes.
8
If desired, serve with rice.
9
Note: TVP is always a great addition to a vegetarian chili.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons corn oil, 3 cloves garlic minced, 1/2 teaspoon cumin ground, 1 each green bell peppers, and more.

Yes, Chickpea, Corn and Kidney Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea, Corn and Kidney Bean Chili

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