Recipes and Cooking Mediterranean Chickpea Chili 3.6 (18) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 15, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon extra-virgin olive oil 2 large onions, sliced (2 cups) 5 cloves garlic, minced 2 teaspoon dried basil, crushed ¼ 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 14.5 ounce can reduced-sodium chicken broth ⅓ cup pitted halved Kalamata olives 1 pint grape tomatoes, halved ½ cup crumbled feta cheese 2 teaspoon finely shredded lemon peel Crumbled feta cheese (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 385 Calories 11g Fat 59g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 385 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 11mg 4% Sodium 812mg 35% Total Carbohydrate 59g 21% Total Sugars 15g Protein 15g Vitamin C 42.5mg 213% Calcium 171.6mg 13% Iron 3.8mg 21% Potassium 725mg 15% Folate, total 173.4mcg Vitamin B-12 0.2mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.