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Black Bean and Chickpea Chili

Rated as 4.55 out of 5 Stars

"This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips. "
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1 h servings 147 cals
Original recipe yields 12 servings


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  1. 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.
  2. 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.
  3. 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; 5.3 g fat; 16.5 g carbohydrates; 10.3 g protein; 28 mg cholesterol; 214 mg sodium. Full nutrition

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Most helpful positive review

I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!

Most helpful critical review

I followed the recipe exactly. It gets big points for being easy, quick, made with ingredients I usually always have on hand, and very filling (great for a diet!). On the down side, there real...

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Least positive

I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!

Good recipe, especially for a high veggie low sat fat meal, with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tas...

Five stars good flavor, simplicity and nutritiously healthy. I did not have corn or green pepper whcih could only improve it in my opinion.

I enjoyed making this recipe and following some of the other readers' suggestions like additional chili powder and zuccini. Instead of making the chili thick by puree(ing), I added a can of org...

Made this a couple of times and both times came out amazing. I doubled the cooking time and used vegetable stock instead, obviously omitting the turkey.

This was delicious. I only changed two things in this recipe. I added 4 diced (seeded) jalapenos. I also used a bag of dried mixed beans instead of canned black and garbanzo beans.

Wow! So great! I doubled the chili powder and added 1 tablespoon of garlic salt and 1 tablespoon of red chili flakes. Boyfriend approved!

This was a really good recipe. I was suprised by how easy it was and the leftovers were even better the next day for lunch. The next time that I make this I will make corn bread to go with i...

This was tasty and pretty easy, I followed the recipe almost exactly except I used 1 green and 1 red pepper and canned corn. I think it lacked salt so I added a little. It's really very pretty...