Chickpea and Red Kidney Bean Chili
A high-protein, hearty chili featuring chickpeas and red kidney beans, perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
48g carbs
8g fat
Ingredients
For 4 servings
- 2 cups canned chickpeas
- 1 cup canned red kidney beans
- 1 cup canned diced tomatoes
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
- 1
Drain and rinse the canned chickpeas and red kidney beans.
- 2
Chop the onion and red bell pepper into small pieces.
- 3
Mince the garlic cloves.
- 4
Heat olive oil in a large pot over medium heat.
- 5
Add chopped onion and garlic; sauté for 2-3 minutes until translucent.
- 6
Add chopped red bell pepper and continue to cook for another 2 minutes.
- 7
Stir in chili powder and cumin; cook for 1 minute until fragrant.
- 8
Add diced tomatoes, chickpeas, red kidney beans, water, salt, and black pepper.
- 9
Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally.
- 10
Serve hot and enjoy your high-protein chickpea chili.
Cook it this week.
NeatEat plans Chickpea and Red Kidney Bean Chili — and the rest of your week — around your budget, groceries included.