Black Bean And Chickpea Chili Food

BLACK BEAN AND CHICKPEA CHILI

Black Bean and Chickpea Chili image

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.

Provided by Jenny

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ tablespoons olive oil
1 pound ground turkey
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ½ cups chicken broth

Steps:

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 : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g

SLOW-COOKER BEEF AND TWO-BEAN CHILI

Slow-Cooker Beef and Two-Bean Chili image

This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow

Provided by Gina Homolka

Categories Slow Cooker Chili Stew Soup/Stew Ground Beef Bell Pepper Bean Garlic Winter

Yield Serves 8

Number Of Ingredients 25

Ingredients

Cumin-Cilantro Sour Cream:
1/2 cup light sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
For the chili:
2 pounds 93% lean ground beef
2 1/4 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped onion
1 cup chopped red bell peppers
3 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (10-ounce) can diced tomatoes with mild green chiles
1 (8-ounce) can no-salt-added tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
2 bay leaves
Toppings:
1/2 cup grated reduced-fat sharp cheddar cheese
1/3 cup chopped red onion
Crushed tortilla chips (optional)

Steps:

For the Cumin-Cilantro Sour Cream:
In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
For the chili:
Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
Cover and cook on high for 5 hours or on low for 8 to 10 hours.
Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING

Chickpea and Black Bean Salad With Chili Lime Dressing image

I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.

Provided by Abby Girl

Categories Black Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 cups green beans, chopped
1 (19 ounce) can chickpeas, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
1 orange bell pepper, diced
1 cup corn kernel
2 green onions, sliced
1/4 cup fresh coriander or 1/4 cup parsley, chopped
2 tablespoons olive oil
1 teaspoon lime rind, grated
1 1/2-2 teaspoons lime juice
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
pepper

Steps:

In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
Adjust seasoning to personal preference.
Options:
Add/or change to red pepper.
Add/or change to red kidney beans.

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