These chickpeas are packed with bold, spicy flavor! It’s easy to make, so it’s perfect for busy weeknights, and the recipe makes a pretty big batch, so you’ll have plenty of leftovers.
Chili is a dish I can make when I’m busy next week. I cook a big batch on Sunday or Monday, and then have leftovers for a few days. And it’s not boring because it’s so easy to change things up with chili. Eat it out of a bowl one night, stuffed into a potato the next, on top of a carrot dog the third night… you get the idea.
There are many ways to make vegan chili, but this chickpea chili is especially easy, and I often have most of the ingredients on hand, so it’s become a dinner staple lately.
Jump:
Ingredients you will need
- Olive oil. You can really use any neutral high-heat oil here. I love olive, but corn oil, coconut oil, avocado oil, and the like are all perfectly fine alternatives.
- onion
- Red pepper bells. Love green bell peppers? Or yellow or orange? Use them!
- the carrot
- garlic
- chickpeas The recipe calls for canned chickpeas. This makes life easier! But you can cook them from scratch if you work this way. You will need about 5 ½ cups.
- Fire roasted tomatoes. They are highly aromatic and smoky. Regular diced tomatoes will do just fine if you can’t find fire roasted tomatoes.
- Vegetable broth.
- spices. We are using chili powder, ground cumin, cocoa powder, oregano, ancho chili powder and paprika. Yes, there is cocoa powder. Is it really a spice? I’m not sure, but it adds a ton of flavor so we’re using it in this particular recipe.
- Frozen corn. You can use fresh corn if you want. Add it about five minutes before your frozen corn, since it will take longer to cook.
- Salt pepper.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Heat the oil in a large pot, then add the chopped carrot, onion and pepper. Sweat the vegetables for a few minutes, until they begin to soften. Add the garlic and cook for about a minute.
Stir in the spices, chickpeas, tomatoes and vegetable broth.
Bring the chili to a boil, then reduce the heat and simmer for at least 30 minutes. You can add some water if it becomes too thick.
When the chili is almost done, stir in the thawed frozen corn. Let the peppers simmer for about a minute longer to warm the corn.
Suggestion: You can let your peppers simmer for longer than 30 minutes, up to a full hour if you like. The flavors will continue to blend with the longer cooking time. Don’t forget to add water, as the chili will reduce further as it cooks.
Once your chickpeas are cooked, take the pot off the heat. Season with salt and black pepper to taste. You can also add some hot sauce at this point if you want!
Ladle the chickpeas into bowls and pile on your favorite chili toppings, like fresh cilantro, shredded vegan cheese, sliced avocado, or cashew cream. Dig in!
Remaining and storage
Leftover vegan chickpeas will keep in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
Frequently Asked Questions
It sure is!
It is very mild. If you want some heat, add some cayenne pepper along with the rest of the spices or some sauce when the chilies are cooked.
You can also reduce the amount of salt you use (of course!) and use low-sodium canned chickpeas, tomatoes, and broth.
More vegan chili recipes
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Easy Chickpea Chili
These chickpeas are packed with bold, spicy flavor! It’s easy to make, so it’s perfect for busy weeknights, and the recipe makes a pretty big batch, so you’ll have plenty of leftovers.
material
-
2
table spoon
olive oil -
1
medium onion,
to cut -
1
medium red bell pepper,
to cut -
2
medium carrot,
to cut -
5
garlic cloves,
minced meat -
3
(15 oz./425 g) can
chickpeas,
drained and rinsed -
2
(15 oz./425 g) can
Fire roasted chopped tomatoes -
1
the cup
Vegetable broth -
2
table spoon
chili powder -
1 ½
table spoon
cumin -
1
table spoon
Cocoa without sugar -
1
teaspoon
Dried oregano -
1
teaspoon
Ancho chile powder -
1
teaspoon
sweet paprika -
1
the cup
frozen corn,
to melt -
1
teaspoon
salt,
Plus more flavor -
bell pepper,
to test
instructions
-
Coat the bottom of a large pot with oil and place over medium heat.
-
When the oil is hot, add onion, pepper and carrot. Sweat the vegetables for about 5 minutes, stirring frequently, until they begin to soften.
-
Stir in the garlic and cook with the vegetables for about 1 minute, until very fragrant.
-
Stir in chickpeas, tomatoes, broth, chili powder, cumin, cocoa powder, oregano, ancho chili powder, and paprika.
-
Increase the heat and bring the liquid to a boil.
-
Reduce the heat and let the chili simmer for at least 30 minutes or up to 60 minutes if desired. Stir the chili occasionally and add water to the pot if the chili gets too thick.
-
Stir in the corn and cook the chili for a minute or two longer, just to heat the corn.
-
Remove pot from heat. Season the peppers with salt and pepper.
nutrients
Easy Chickpea Chili
Amount per serving (1.5 cups)
calories 396
Calories from fat 78
% Daily Value*
thick 8.7 grams13%
1.2 grams of saturated fat6%
Sodium 1449 mg60%
potassium 722 mg21%
carbohydrates 68.2 grams23%
15 grams of fiber60%
6.8 grams of sugar8%
protein 15.5 grams31%
calcium 208 mg21%
iron 6 mg33%
* Percent Daily Value is based on a 2000 calorie diet.