4 servings (serving size: 1 1/2 cups)

This recipe comes together quickly and proves you don't need meat to make a hearty chili.

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.

Chef's Notes

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.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

Huge hit for veg and non-veg alike

November 02, 2016
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.