CHICKPEA CHILI

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Chickpea Chili image

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.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 13

1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 large onions, 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 peppers, 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 olives, cut in half
2 cups grape tomatoes, cut in half
2 tsp. lemon zest
3/4 cup crumbled feta cheese, divided

Steps:

  • 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.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 12 g

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