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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4.0 by 17 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Mediterranean Chickpea Chili

Directions

  1. 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.
  2. 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.
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Nutrition Facts (Mediterranean Chickpea Chili)

  • Per serving:
  • 385 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 11 mg chol. ,
  • 812 mg sodium ,
  • 59 g carb. ,
  • 12 g fiber ,
  • 15 g sugar ,
  • 15 g pro.
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17 Ratings

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