Mediterranean Chickpea Chili

Hearty and flavorful, this dish is a perfect example of how dynamic and satisfying a meatless chili can be. Substitute vegetable stock for chicken for a truly spectacular vegetarian dish. Serve with a fresh green salad and crusty baguette for a complete dinner.

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  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, sliced (2 cups)
  • 5 cloves garlic, minced
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon crushed red pepper
  • 1 large green sweet pepper, cut in bite-size strips (1-1/4 cups)
  • 3 15 - 16 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 1/3 cup pitted halved Kalamata olives
  • 1 pint grape tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons finely shredded lemon peel
  • Crumbled feta cheese (optional)
In a Dutch oven, heat the oil over medium-high heat. Cook the onions, garlic, basil, and crushed red pepper in hot oil for 4 to 5 minutes, stirring frequently until softened. Add the sweet pepper and cook and stir for 2 minutes. Add garbanzo beans and cook 2 minutes more, stirring occasionally. Add the broth and olives. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in the grape tomatoes. Cook and stir for 2 minutes, just until wilted and heated through. Remove chili from heat. Stir in 1/2 cup feta cheese and lemon peel until cheese is melted. Top each serving with additional cheese.

nutrition information

Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 11, sat. fat (g) 3, carb. (g) 59, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 15, pro. (g) 15, vit. A (IU) 728.85, vit. C (mg) 42.52, Thiamin (mg) 0.15, Riboflavin (mg) 0.23, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 1.31, Folate (g) 173.37, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 812, Potassium (mg) 725, calcium (mg) 171.65, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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