Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning is a deliciously satisfying meal.
Are you a beans in your chili or no beans in your chili person, how about chickpeas in your chili?
This recipe is inspired by a chickpea dish I had at Whole Foods which was more of a sautéed spicy chickpea dish. My daughter who most of the time doesn’t want to eat what I’m eating gave the chickpeas a try and before I knew it had eaten most of them. That was when I decided to try to recreate that dish. As I was creating the dish evolved into a chili instead of simple spiced chickpeas. Turns out we like the chili much better.
Most of the time when I make chili I just purchase the chili seasoning packets or boxes with all the seasoning inside, this time I made my own. But just like any recipe, you can add more or less of what you like or don’t like. It’s really easy I did however, put in an ingredient that’s not usually found in a traditional chili mix, turmeric.
I have been trying to make turmeric a part of my daily diet so whenever I can add it I do. I add it to smoothies, roasted vegetables, rice, and sometimes make turmeric tea or milk.
Just mix all the ingredients in a small bowl and store in an airtight container. I found these wonderful little glass bowls at Crate and Barrel that have tops, and they are great for food storage. I like to see my food because I tend to forget what I have if I can’t see it.
This is a very easy dish to make, it’s ready in under 30 minutes. I didn’t include a meat alternative in the recipe, but it can easily be added. I like adding field roast, a meat alternative and my daughter puts diced chicken in her chili. If you would like a vegan sour cream, check out this recipe. Give this Chickpea Chili with DIY Chili Seasoning and make you and your family happy. You won’t be standing at the stove for long periods of time and they won’t have to wait too long.
Now the DIY Chili SeasoningPrint
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 1.2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric powder
- 1/2 to 1 teaspoon red chili powder, more if you like it really hot
- Place all ingredients into a small bowl, mix well.
- Store in an airtight container.
Now the Chickpea ChiliPrint
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 1 tablespoon DIY Chili Seasoning
- 2 cans 14.5 oz. fire roasted diced tomatoes
- 1 can 15 oz. tomato sauce
- 1 1/2 cup vegetable stock
- 2 to 3 15 oz. cans chickpeas, rinsed and drained
- 1 to 2 tablespoon more of the DIY Chili Seasoning
- 1/2 teaspoon fine sea salt
- In a large stock pot heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes.
- Add in 1 tablespoon of the DIY Chili Seasoning to the pot and saute until fragrant, about 1 and 1/2 minutes.
- Add in the remaining ingredients, stir, reduce heat and simmer 15 to 20 minutes.
- Taste and add more seasoning to your taste.
- Remove from heat and allow to cool slightly before serving.
- Spoon into bowls, garnish and enjoy!
- Serving Size: 1.5
- Calories: 177
- Sugar: 8.1
- Sodium: 796.8
- Fat: 7
- Saturated Fat: 0.9
- Carbohydrates: 24.2
- Fiber: 7.3
- Protein: 6.7
- Cholesterol: 0