It’s no secret that I keep this corn chickpea chili recipe on repeat every winter, and for good reason!
Growing up my mom and dad used to make chili every single week during the winter. It was a good staple for a large family and an easy thing to grab and heat up following a sports game.
Not only is it quick, but it’s also super inexpensive to make, totaling around 10$ for a pot that has 4-5 servings.
If you have been following along here since last year then you know that this staple of mine used to be made without chickpeas. I only started adding them in this fall, after I realized how not only are they a yummy addition, but a great way to get in some solid plant protein.
I can promise you that this corn-chickpea chili recipe will be a crowd pleaser whether you bring it to a football tailgate, a holiday get-together, or a party.
Corn Chickpea Chili
a crowd-pleasing chili that is perfect for fall
- 1 lb ground beef
- 1 tsp garlic
- 1 can red kidney beans
- 1 can chickpeas
- 1 can drained corn
- 1 can tomato sauce
- 1 can fire-roasted tomatoes
- 2 tbsp cumin
- 2 tbsp chili powder
- 1/4 tsp cayenne pepper
Cook the beef in a pan over medium heat for 8-10 minutes.
Bringing the temp to a boil, add in all other ingredients, then bring it to a simmer.
Let the chili cook for 20 minutes.
Top with sour cream, cheese, cornbread, etc.
Keep on the lookout for a gluten-free cornbread recipe that is perfect to pair with this chili! I might even post it on my Instagram stories, which you can find here.
As always, let me know if you try out my corn chickpea chili recipe, and how it turned out for you!
P.S. If you enjoyed this recipe, check out another fall favorite – my “Single-Serve Apple Crisp.”