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

Jackie Mills, R.D., M.S.
Recipe by Cooking Light

Gallery

Read the full recipe after the video.

Recipe Summary

total:
36 mins
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, 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.

    Advertisement

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; cholesterolmg; iron 3.4mg; sodium 534mg; calcium 102mg.