Chickpea Chilli



  • 1/3 cup bulghur wheat
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 cloves garlic, crushed
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp ground cinnamon
  • 410 cans crushed tomatoes
  •  1½ cups vegetable stock
  • ½ 440g can red kidney beans, drained
  • ½ 440g can chickpeas, drained
  • ½ 315g can corn kernels, drained
  • 1 tbsp tomato paste

Variation- Beef Chilli

As above – substitute 220g chickpeas with 250g Lean mince meat.

*Variation: cook the meat separately in a fry-pan on medium heat for 2 minutes to lightly cook the meat before adding it to simmer.


  1. Put the bulghur wheat in a heatproof bowl and pour in ½ cup of hot water. Leave to stand until needed.
  2. Heat the oil in a large pan and add the onion. Cook for about 10 minutes over medium heat, stirring occasionally, or until soft and lightly golden.
  3. Add the garlic, cumin, chilli and cinnamon, and stir-fry for 1 min.
  4. Add all the remaining ingredients and stir to combine. Reduce the heat to low and simmer for 30mins.