Mediterranean Chickpea Chili

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11 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 30 mins
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Mediterranean Chickpea Chili
Ingredients
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 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
 
Crumbled feta cheese (optional)
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.
Nutrition Facts (Mediterranean Chickpea Chili)
    Per serving:
  • 385 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 11 mg chol.,
  • 812 mg sodium,
  • 59 g carb.,
  • 12 g fiber,
  • 15 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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