Chickpea Chili

This recipe already bursts with flavor, but roasting the tomatoes before adding them into this Chickpea Chili gives it an extra oomph. Feel free to swap in chili powder and a little crushed red pepper for the ancho chile pepper.
Lycopene, a carotenoid phytonutrient, is the red pigment predominantly found in tomatoes, watermelon, pink grapefruit, red bell peppers, guava, papaya, and other red-hued fruits and vegetables. It gives us many benefits, including for our mood. A study with about a thousand older people found that those who ate the most tomato products had about half the odds of depression.
4 from 14 votes
Course Main Course, Soup
Difficulty Easy
Servings 4
Daily Dozen


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium red bell peppers, seeded and chopped
  • 2 large carrots, chopped or shredded
  • 2 large celery ribs, chopped
  • 12 cups chopped tomatoes
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 tablespoons ancho chile pepper
  • 2 cups cooked chickpeas


  • In a large pot, add 2 teaspoons of water, then the onion and garlic. Cook over medium heat until the onions and garlic are browned.
  • Stir in the bell pepper, carrot, and celery, and cook for about 10 minutes.
  • Add the tomatoes, cumin, paprika, and ancho chile pepper to the pot. Cook for about 10 more minutes, stirring frequently.
  • Stir in the chickpeas and continue to cook over medium heat for about 10 to 15 minutes. Lower heat to a simmer, then cook for about 30 more minutes. Remove from the heat and serve.
Amber Allen
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