Spicy Chickpea and Spinach Chili

Why This Chili Stands Out

This chili isn’t just a meal—it’s a nourishing experience. Combining plant-based protein, gut-loving fiber, iron-rich greens, and vibrant spices, it’s more than just dinner—it’s comfort, energy, and wellness, all in one bowl:

• Plant-powered nutrition: Chickpeas offer complete protein and fiber while spinach brings vitamins, minerals, and antioxidants.

• Spice-forward warmth: Jalapeños, cumin, and chili powder wake up the senses and may boost metabolism.

• Effortless one-pot cooking: Ready in under an hour with minimal cleanup.

• Meal prep friendly: Stores well in the fridge or freezer and reheats beautifully.

• Aesthetic & crowd-pleasing: Bright, colorful, and customizable—great for family dinners or sharing.

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Ingredients

(Serves 4–6 generously)

Base Ingredients

• 2 tablespoons olive oil (or water for oil-free)

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 1 jalapeño, seeds removed and finely chopped (leave seeds in for more heat)

• 1 red bell pepper, diced

Core Components

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 1 can (14.5 oz) diced tomatoes with juices

• 4 cups fresh baby spinach (roughly 4–5 handfuls)

• 2 cups low-sodium vegetable broth

Flavor Boosters

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional)

• ½ teaspoon dried oregano

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

• Salt & freshly ground pepper, to taste

Finishing Touches (Optional)

• Fresh cilantro, chopped

• Lime wedges

• Vegan sour cream or plain yogurt

• Crushed tortilla chips or sliced avocado

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Step-by-Step Instructions

1. Sauté rowdy aromatics
   Heat olive oil (or water) in a large pot over medium heat. Add onion, garlic, and jalapeño. Stir until softened and fragrant (about 4–5 minutes).

2. Wake up the spices
   Stir in chili powder, cumin, smoked paprika, oregano, red pepper flakes, salt, and pepper. Let spices toast gently for 1 minute.

3. Build the base
   Add diced tomatoes (with juices), chickpeas, and vegetable broth. Increase heat to bring things to a gentle boil.

4. Simmer and thicken
   Reduce heat, cover, and simmer for 15–20 minutes so flavors deepen. Remove lid and simmer 5–7 more minutes if you want a thicker texture.

5. Green power finish
   Stir in the baby spinach, letting it wilt into the chili. Season to taste.

6. Serve and savor
   Portion into bowls and top with fresh cilantro, lime wedges, avocado, vegan sour cream, or crunchy chips. Best served hot.

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Meal Prep & Storage

• Fridge: Store in airtight containers for up to 5 days.

• Freezer: Portion into freezer-safe containers for up to 3 months. Thaw overnight in fridge before reheating.

• Reheat: Warm gently on stovetop or microwave, adding a splash of broth if the chili thickens too much.

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Variations to Try

• Creamy version: Stir in coconut milk or cashew cream for richness.

• Add beans: Throw in black beans or pinto beans for variety.

• Chunkier texture: Include diced sweet potato or zucchini during simmering.

• Smoky twist: Add a pinch of chipotle or smoky BBQ spice for a bolder flavor profile.

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Frequently Asked Questions (FAQs)

Is this chili super spicy?
No—it’s mildly spicy with bright flavor. Adjust using the jalapeño seeds and red pepper flakes to suit your taste.

Can I make this in a slow cooker?
Yes! Sauté your aromatics and spices first, then add all ingredients to the slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in spinach at the end.

Can this be made gluten-free?
Absolutely—it’s naturally gluten-free. Just double-check your broth and spice blends for cross-contamination.

Is this dish kid-friendly?
Yes! Mild by default, but you can remove jalapeños entirely for younger kids. Let them add garnishes like cheese, chips, or a dollop of yogurt.

Nutritional benefits?
High in plant-based protein, fiber, iron, and B vitamins from chickpeas and spinach; low in fat and packed with low-calorie volume.

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Nutritional Snapshot (approximate per serving)

• Calories: ~300–350

• Protein: ~12–15g

• Fiber: 10g+

• Fat: 7–10g (depending on oil use)

• Rich in vitamins A & C, iron, and antioxidants

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Final Thoughts

This Spicy Chickpea and Spinach Chili is the perfect fusion of plant-based nourishment and cozy comfort. It’s easy to pull together, satisfying, and bursting with flavor and nutrition. Whether it’s for Meatless Mondays, weekly meal prep, or simply a bold dinner treat—this chili deserves a spot in your rotation.