2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes. Stir in cumin and next 7 ingredients; cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Bottled minced garlic is a time-saver in the kitchen, but if you have the time, mince your own from fresh garlic cloves for a fresher flavor. One small clove will yield about 1 teaspoon of minced.
I served this and another Cooking Light chili (with meat) at our annual Halloween neighborhood get-together and both were declared "the best chili I've ever had" by several guests. The only thing I changed was to use smoked paprika (I accidentally used half of what was called for, but it was fine because the smoked flavor is strong). I also transferred it to a slow-cooker after sautéing the vegetables and let it go for a few hours on high. Even non-vegetarians went for seconds. I'll make this again in a heartbeat.
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