Create a captivating Chickpea Chili for a delicious dinnertime dish! Heat the dressing for this Chickpea Chili in a Dutch oven or deep, large skillet.
What You Need
Original recipe yields 6 servings
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 large onion s, sliced
5 cloves garlic, minced
2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper
2 cans (16 oz. each) chickpeas (garbanzo beans), rinsed
1 jar (12 oz.) roasted red pepper s, drained, cut into small strips
2 cups CLASSICO Spicy Red Pepper Pasta Sauce
1 cup fat-free reduced-sodium chicken broth
1/3 cup pitted Kalamata olive s, cut in half
2 cups grape tomato es, cut in half
2 tsp. lemon zest
3/4 cup ATHENOS Traditional Crumbled Feta Cheese, divided
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Let's Make It
Heat dressing in Dutch oven or deep large skillet on medium-high heat. Add onions, garlic, oregano and crushed pepper; cook 4 to 5 min. or until onions are crisp-tender, stirring frequently. Add chickpeas and roasted peppers; cook 2 min., stirring occasionally.
Add pasta sauce, broth and olives; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Stir in tomatoes; cook and stir 2 min. or until heated through. Remove from heat. Add lemon zest and 1/2 cup cheese; stir until cheese is melted. Sprinkle with remaining cheese.
For a thicker chili, add 1 can (6 oz.) tomato paste with the pasta sauce and broth.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.