chickpea chili

Chickpea Chili

In August 2014, I moved to a new apartment. The largest items I brought to my new place:

1.) My bed
2.) My mattress
3.) My giant box of canned beans

I kid you not. I arrived to my new place with sixteen cans of beans.

I still remember stacking them on my old apartment’s kitchen floor for my own odd amusement. I think I got it up to eight cans tall before it’d topple.

Well, many of those cans still reside on my shelf, and I still find myself using them. (And, occasionally, checking expiration dates.) I was so bummed to recently realize that my black bean supply had been used up! But, I’ve got chickpeas upon chickpeas upon chickpeas.

I also acquired a few large cans of San Marzano crushed tomatoes from my former roommates.

chickpea chili

Perhaps hoarding cans of food like a crazy woman prepping for the Apocalypse has finally worked to my advantage. Alas, looks like any plans to make hummus have been squashed, because all of those chickpeas have ended up in my chili…

chickpea chili

Chickpea Chili
(Inspired by Gimme Some Oven’s 5-Ingredient Chili)
(Serves 6 – 8)


– 1 pound ground beef (See Before We Get Started... for vegan substitution)
– 1 medium white onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 28-ounce can crushed tomatoes
– 1 15-ounce can diced tomatoes
– 1 15-ounce can chickpeas, drained and rinsed
– 1 15-ounce can small white beans, drained and rinsed
– 1 – 2 tablespoons chili powder (depending on spice tolerance!)
– 1/2 teaspoon cinnamon
– Salt, to taste

Before We Get Started…

– Chickpeas are a hearty bean with a drier texture than some others. The longer the chili simmers, the more tender the bean will be. Simmering for two hours will yield a slightly softer and creamier bean.

– For a vegan version of this chili, I suggest replacing ground beef with 1 15-ounce can of black beans. The tenderness of the black beans adds a perfect soft yet “meaty” texture to counter the chickpeas.


1.) In a large heavy-bottomed pot, heat olive oil over medium heat. Add onions; cook for 5 minutes or until translucent. Add garlic and cook for an additional minute. Add ground beef to pot with onions and garlic, breaking meat up with a large spoon. Cook beef for 5 minutes or until browned through. Drain excess fat.

2.) Add all remaining ingredients to pot. Simmer on low heat for 1 – 2 hours. (See Before We Get Started) Add salt to taste.

3.) For toppings, I am not a fan of sour cream, but will usually mix up two large tablespoons of full-fat plain Greek yogurt with some salt, garlic powder, and dill, as seen in the photos above.


2 thoughts on “Chickpea Chili

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