Turkey Chickpea Chili Featuring Hurst’s Beans Garbanzos {no soak recipe} 

In my ongoing pursuit to find meals that are both easy to prepare and healthy, I have lightened up one of my favorite chili recipes. Using lean ground turkey and forgoing the heavy toppings I normally love, I have found a balance between fast, satisfying and delicious- Turkey Chickpea Chili!

This isn’t a revolutionary recipe and chances are you have had a version of this somewhere over the years. But I could eat this every day and after the last time I made this I quite possibly had it for lunch 4 days in a row. Hey- chili is always better when it is a leftover, right?

I started with dried garbanzos aka chickpeas from Hurst’s Beans , an Indiana company, and instead of soaking them overnight- I cooked them on the stove top. Yes, you read that right. After I sorted and rinsed the dry beans I did NOT soak them. Actually, I rarely soak beans throughout the week if ever and that is because I usually forget! I know many who cook theirs in the oven instead of the stove top and you know that I also make mine in the slow-cooker. There are lots of schools of thought on the preparation of beans (here is a great article about the bean soak evolution) and I know that culture, tradition and habit play a huge part. I will leave it up to you to decide what you want to do. For this recipe- I made them on the stove top.

Want to make this in a slow cooker? Be sure to add 7 cups of liquid to your dried beans and add ALL tomatoes in the last 30 minutes. The acid in tomatoes can inhibit how fast and to what quality the beans soften. I have made this in the slow cooker with perfectly fine results. My cooking time was 8 hours, on high.

My quick soak to cook method for chickpeas and other dried legumes:

Place your rinsed, dried beans into a Dutch oven sized pot (the one you plan on cooking the soup in) and fill with water 3 inches above the beans. Add 1 teaspoon of salt. Bring to a full boil and then remove from heat. Cover and let the beans soak in this hot water for 1 hour undisturbed. Drain and then cook as recipe states. Your beans should be similar to beans soaked for 8 hours. Be sure you cook them afterwards, this is just a quick soak method NOT a quick cooking method.

Heather Tallman

Turkey Chickpea Chili Featuring Hurst’s Beans Garbanzos {no soak recipe}

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Ingredients

• 1 pound bag of dried Hurst’s Brand Garbanzo beans
• 1 pound of lean ground turkey
• 1 small onion, diced
• 2 medium peppers, your choice of color, diced
• 3 cloves garlic, minced
• 2 15 oz cans Red Gold Tomatoes petite diced tomatoes
• 1 28 oz can of Red Gold Tomatoes crushed tomatoes
• 32 oz carton of low sodium chicken stock
• 2 1/2 TB of chili powder
• 1 tsp of smoked paprika
• 1 1/2 tsp of ground cumin
• kosher salt and pepper to taste

Instructions

1. Soak beans via stove top- sort and rinse beans, place in pot, cover with 3 inches of water and 1 tsp of salt, bring to a boil, cover and remove from heat.
2. Allow to sit for 1 hour, drain and set aside.
3. In the same pot, brown the turkey.
4. Once cooked add in the onion, garlic, peppers and cook on medium heat for 10 minutes, or until veggies are soft.
5. Add back in the chickpeas, stir in the seasoning, the stock and the tomatoes, stir.
6. Simmer the chili, cooking occasionally, for 25 minutes.
7. Remove from heat and serve.

Cuisine: American | Recipe Type: chili soup

7.6.6

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