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Hearty Chickpea Chili

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"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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1 h 5 m servings 334
Original recipe yields 8 servings


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  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.


  • Cook's Notes:
  • You can use ground turkey or wild game meat instead of beef, and either hot or mild chili seasoning.
  • This recipe is designed for the amateur cook in mind. Feel free to add and subtract as you would like. The addition of chickpeas gives it a nice meaty texture much like a stew. Great for those cold days or when you are low on time but want to make a fulfilling meal everyone will enjoy.
  • For those of you who wish to make a healthy vegetarian chili, simply remove the meat and keep the rest of the ingredients. The chili will still have a full rich taste that is very enjoyable.

Nutrition Facts

Per Serving: 334 calories; 10.2 39 21.4 35 1178 Full nutrition

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