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Chef Richard Blais' chickpea chili is a favorite in his family.


  • 2 tablespoons olive oil
  • ½ chopped onion
  • 2 tablespoons chili powder
  • 1 container diced fresh peppers
  • Salt and pepper, to taste
  • 1 can chickpeas ("daddy beans" as my girls call them)
  • 1 can diced chopped tomatoes


Serves: 4


In a Dutch oven over medium-high heat, heat olive oil. Add onion, chili powder, diced peppers, salt, pepper, chickpeas and tomatoes.
Bring to a bubble then simmer for 20-25 minutes. Serve with chili fixin's, such as cilantro, yogurt and/or hot sauce.