Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Oxmoor House August 2011

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

215 calories; fat 5.5g; saturated fat 0.4g; mono fat 2.9g; poly fat 1.9g; protein 7.7g; carbohydrates 36.3g; fiber 9.8g; cholesterol 0mg; iron 3.4mg; sodium 534mg; calcium 102mg.
Advertisement
Advertisement