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Chickpea and Pinto Bean Chili

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American


  • 2 Cups Onion Medium Dice
  • 2 Cups Red or Orange Bell Pepper Medium Dice
  • 1 tablespoon Garlic Finely Chopped
  • 1 tablespoon + 1 teaspoon Chili Powder
  • 1  ½ teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • Pinch Red Pepper Flakes optional
  • 1-15 oz Can Crushed Tomatoes
  • 1 tablespoon + 1 ½ teaspoon Tomato Paste
  • 2 teaspoon Better Than Boullion make sure you grab the vegan one*
  • 2 Cups Water*
  • 3 Cups Chickpeas  2-15 oz cans**
  • 1 ½ Cups Pinto Beans or any other bean you have on hand 1-15 oz can**
  • Salt and Black Pepper to taste


  • Combine onion and bell pepper in a large dutch oven or sauce pot over medium high heat.  Cook, stirring occasionally until the vegetables are soft and beginning to brown.  Add the garlic and cook until fragrant, about a minute longer.
  • Into the onion and bell pepper, add all of the spices plus a few cracks of freshly ground black pepper and stir.  Let the spices cook for 1-2 minutes, then add the crushed tomatoes and stir.  Next stir in the tomato paste, better than bullion and water.  It will look pretty liquid-y.  Brim the mixture to a simmer, turn down to low heat and simmer for 15 minutes stirring occasionally.
  • After 15 minutes add the beans.  Stir to distribute and simmer for 15 more minutes, and remove from heat.  If your chili isn't quite thick enough for your liking, continue simmering for 10 more minutes.  Serve warm with your favorite toppings such as: chopped cilantro, tortilla chips, nutritional yeast, and guac.


*You can substitute 2 cups of vegetable stock for the 2 cups of water and Better Than Bullion if you'd like!
** I cook my own beans but used measurements that will correspond with canned beans if thats what you use.  But be sure to use low sodium beans.
Keyword chickpea, Chili, pinto bean