January 13, 2005
Chickpea Chili

recipe thursdayChili is a wonderful cold weather food. I love the balance of beans and meat in this recipe and the spicing is perfect—not too hot, but not at all bland, either. If you’re serving it to folks who like flaming-hot chili, offer some habanero sauce on the side. Chipotle sauce is also a nice touch. As a bonus, this is a low-carbohydrate recipe appropriate for phase one of the South Beach Diet.

Chickpea Chili
serves 4

1 Tbsp olive oil
1 Tbsp garlic, roughly chopped
1 onion, chopped
1/2 shiitake mushroom, thinly sliced
3 nasu (Japanese eggplant), 1” dice
200 gr ground beef
200 gr sirloin steak, 1” cubes
1 can chickpeas (garbanzo beans)
1/2 cup red lentils, uncooked
1 can Italian tomatoes, whole
2 Tbsp chili powder
1/2 tsp cumin
salt & pepper to taste
1/2 cup cheddar cheese, grated

Heat the oil in a deep pot, briefly fry the onion and garlic then add meat, browning well. Add the eggplant and mushroom. Cook for a few minutes until the eggplant just starts to soften. Reduce heat. Drain and rinse the garbanzo beans until the water stops bubbling; add to pot. Run the tomatoes through your fingers to break them up as you put them into the mix. Toss in the lentils and one can of water. Season with chili, cumin, salt and black pepper. Allow to simmer for about 40 minutes or until the lentils are soft. Serve topped with grated cheddar cheese.

Posted by kuri at January 13, 2005 06:54 AM


My Japanese isn’t great, but I think nasu is actually eggplant (Or aubergines to any UK/Australians.) Sounds great.

Do you know how many carbs it has per serving?

Posted by: Helen on January 13, 2005 11:49 PM

I think that nasu are actually eggplants or aubergines, depending on where you come from.

Sounds yummy. Do you know how many carbs it has per serving?

Posted by: Helen on January 13, 2005 11:51 PM

Not sure where my head was when I typed zucchini, because of course, nasu are eggplant. Thanks for pointing that out; I’ve corrected the recipe.

Carbs are about 50gr for the whole recipe—all in the lentils and chickpeas which both have a low glycemic index.

Posted by: Kristen on January 14, 2005 12:01 AM

Did you really mean two tablespoons of Chili powder? Two teaspoons would seem about right for this quantity of food.
What size cans? I would guess 400-500 gm?

Posted by: Steve Gunnell on January 23, 2005 10:25 AM

Yep, it really is 2 tablespoons of chili powder—of course you can use less if you prefer less spice. The cans are the standard vegetable can size…I think the canned wieght is 15 oz.

Posted by: Kristen on January 23, 2005 11:45 AM
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