Bruschetta Chickpea Chili - Kraft Recipes Top
Comida Kraft
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Bruschetta Chickpea Chili

Prep Time
Total Time

8 servings, 1 cup each

Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro—and knock their socks off!

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What You Need

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Make It

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  • Heat broiler.
  • Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
  • Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
  • Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.

Special Equipment Needed

Ro*Tel is a product of ConAgra Foods, Inc.

Make Ahead

Chili can be prepared ahead of time; cool, then refrigerate until ready to heat and serve.

Special Extra

Top each serving with a dollop of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.


  • 8 servings, 1 cup each

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This delicious meatless chili can help you eat right. And as a bonus, it's low in both calories and fat!

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 180
Total fat 6g
Saturated fat 1g
Cholesterol 0mg
Sodium 830mg
Carbohydrate 23g
Dietary fiber 9g
Sugars 6g
Protein 11g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious! Easy and Delicious! My guests were so impressed. Thank you!
Date published: 2018-04-04
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