Rating: 4.5 stars
46 Ratings
  • 5 star values: 26
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.

Recipe by Cooking Light September 2007


Read the full recipe after the video.

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); 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.


Nutrition Facts

215 calories; calories from fat 23%; fat 5.5g; saturated fat 0.4g; mono fat 2.9g; poly fat 1.9g; protein 7.7g; carbohydrates 36.3g; fiber 9.8g; iron 3.4mg; sodium 534mg; calcium 102mg.