Black Bean and Chickpea Chili Recipe

I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!

I enjoyed this recipe a great deal! I made a couple of changes such as increasing the amount of spices and adding a bay leaf and Lawry’s seasoning salt. I also cooked it in the crockpot all day and added a handful of 10 minute farro from Trader Joe’s towards the end to give it more bulk since I did not add meat. It’s a keeper.

I was skeptical about carrots in chili, so I grated them instead of chopping them. I also added a fresh jalapeno and a can of green chilies because I just couldn't imagine chili without those things. This chili is good! I stuck it in the oven on low and let it cook all day then topped it with some corn chips, sour cream, and fresh avocado. No complaints from this house.

I was skeptical about carrots in chili, so I grated them instead of chopping them. I also added a fresh jalapeno and a can of green chilies because I just couldn't imagine chili without those things. This chili is good! I stuck it in the oven on low and let it cook all day then topped it with some corn chips, sour cream, and fresh avocado. No complaints from this house.

After reading the reviews and all the variations folks have tried, I sort of considered the recipe a "base" or starting point. Like others, I used what I had on hand. So instead of peppers, I chopped up some broccoli and tossed in some spinach. I'm not a fan of cooked carrots, so I just eliminated them. I doubled the amount of chili powder, and added red pepper, minced garlic, oregano and onion powder (since I didn't have an onion). I *thought* I only had crushed tomatoes and started with them, but then realized I *did* have diced, so added them as well. I compensated for the extra liquid by not adding chicken broth, and adding an extra can of beans (kidney). At first I didn't do the puree, as others had eliminated that and I thought I could. But the chili seemed a bit watery, so I did the puree with the turkey already added, which didn't seem to matter. I used an attachment to my stick blender, and that made it super easy to do. I work from home and whipped this up over my lunch hour. It was super easy, and fun thanks to the experimentation. I had it for lunch today, and it was fabulous. It had just the right amount of bite, but I was ready with more red pepper and some hot sauce in case it needed more. I'll definitely make it again, but as my husband is not a chili fan, I'll probably be freezing some of what I made and will have it on hand for a while. The extra ingredients resulted in a very large batch. But I'm not complaining. :)

Four stars with Francine's modifications (had zucchini, didn't have bell pepper or corn) and waiting a day to let flavors develop. Upon tasting the immediately finished product, I didn't like it too much (sweet, bland) but luckily I planned to let it sit overnight. Much better the next day, but still added salt and red pepper flakes. Will make again but be more aggressive with seasonings (cumin, oregano, chili powder, chili flakes, maybe some cocoa powder).

This is my standby recipe for life! I substitute one zucchini and one yellow squash for the corn and add a few handfuls of fresh spinach. Sharp cheddar cheese on top is a great addition. I've also added a cup or two of cooked red quinoa with good results! I don't puree the mixture either... it's nice seeing all the vegetables and it's easier anyway! I make a huge pot of it and freeze it for a week's worth of healthy dinners.

Great as written - even better after adding 1 can of Ro-tel tomatoes & a seeded, diced jalapeno. I prefer to skip the puree process entirely.

Very good soup. I added 2big cloves of garlic, doubled the cumin and added a half tsp. of cayenne pepper for some heat.I also added about 2 extra cups of broth.Delicious and healthy. Perfect for a cold rainy day!

Everyone at work loved this chili. I made a few modifications, I used 2 lbs of ground beef, added a chopped jalapeno pepper, diced 2 carrots, used 4 cans of Rotel and 1 can of seasoned tomato sauce and added 2 stalks of chopped celery. I didn't use the chicken broth. I used about 3 tablespoons of chili powder and 1 tablespoon of cumin. I also added salt. It was nice and thick and full of veggies. I topped with green onion, cheese and sour cream.

Good recipe, especially for a high veggie low sat fat meal, with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tasty... but I live in California where Mexican food is commonplace and spicy. I also increased the cumin by half and it could have probably been doubled. I did not have corn in the house - we eat very little or no starch - so diced a zucchini and sauteed it with the veggies and it worked perfectly. Also, the recipe makes about 8 servings, not 12, unless you are serving it in small portions or as a side dish. We ate it as a one dish meal with a little brown rice underneath, and in this case, it was 8 normal portions, not big man-sized ones. The time allocated is fairly accurate, maybe a little optimistic for the first time unless you're a ginzu chopper!

This was absolutely delicious! I never like to make changes the first time I try a new recipe (unless multiple reviewers suggest it, like cutting back on salt), but had to make a couple changes this time. I only had half a TBSP of chili powder left, so I used Chipotle chili pepper powder for the other half TBSP. Additionally, I don’t eat meat, so I used Morningstar Grillers Crumbles in place of the ground turkey. My husband wasn’t in the mood for chili, but it’s what I was making and he was very impressed as well. This will be my go-to chili recipe now!

Very good as is, and a nice base to make your own variations. After some chopping, super easy. I feel that if this is in the fridge to pick at for a few days, I'm doing my body a favor. And yes, it is better the next day. I prefer it with lean ground beef - yes, I'm willing to add that 1g of extra sat. fat for the sake of tasting more like traditional chili. I usually switch out one green pepper for a yellow in an effort to "eat the rainbow". The recipe does not say if or when to salt, but it needs it, I say salt to taste after the broth addition as salt contents vary. Minced garlic is good at the end of sweating the veggies. Smoked paprika is a nice addition. A bit of instant espresso powder can give it a surprise twist. Why stop at 2 kinds of beans? An additional can of kidneys adds a traditional chili vibe. Today I had a small zucchini laying around and in it went.

Quick, easy, and totally banging.

Twice the chili powder & cooked longer. Also, I used fresh tomatoes since we had some from our garden. It was a hit! I will be making again. Thanks! :)

Great base of a chili to adapt to meet your own taste preferences. I wanted to go more Tex-Mex so after I browned the ground turkey and sauteed the onions/peppers, I stirred in my homemade fajita/taco seasoning which has the extra heat and low sodium levels we already like. Then to simplify further, I moved this mixture to the slow cooker and added rest of the ingredients plus a small can of green chilis (except for the corn which I added in the last 45 minutes). Cooked on low for 5-6 hours. I did puree 2-3 cups to add body to the chili about an hour before it was complete. Love it! (Due to the spice level, this is a good one to swirl in a dollop of sour cream once ladled into a bowl - YUM!)

this chili is really good! it has a nice spice to it. the only thing i added though was a teaspoon if cornstarch to thicken it up a bit.

Delish - I also added some curry paste to it to also do add some flare to the garbanzo beans. Used antelope meat & sausage.

I was great and I love making it

This is soooo good!! Addicting even!! And so healthy. I didn’t have any cumin on hand and replaced it with curry powder. Pretty easy to make. Totally making it again!