Spicy Chickpea Chili
A quick, protein-packed spicy chickpea chili that's low in calories and high in flavor.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
55g carbs
9g fat
Ingredients
For 4 servings
- 3 cups canned chickpeas
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 15 oz can canned diced tomatoes
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- cilantro — to taste
Instructions
- 1
Drain and rinse the canned chickpeas.
- 2
Chop the onion, mince the garlic, and dice the red bell pepper.
- 3
Heat olive oil in a large pot over medium heat.
- 4
Add onion and garlic to the pot, sauté until the onion is translucent, about 3 minutes.
- 5
Add the diced red bell pepper and cook for another 2 minutes.
- 6
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper.
- 7
Add the chickpeas, canned diced tomatoes (with juice), and water to the pot.
- 8
Bring to a simmer and let cook for 5 minutes.
- 9
Stir in the frozen corn and cook for an additional 3 minutes.
- 10
Adjust seasoning with more salt and pepper if needed.
- 11
Serve hot, garnished with fresh cilantro.
Cook it this week.
NeatEat plans Spicy Chickpea Chili — and the rest of your week — around your budget, groceries included.