Beef & Chickpea Chili with Cooling Cucumber Cilantro Sauce

Savor this beef and chickpea chili on those cold winter nights when all you want is a warming bowl of comfort.
Publish date:
Beef and Chickpea Chili with Cooling Cucumber Cilantro Sauce Recipe

Beef and Chickpea Chili with Cooling Cucumber Cilantro Sauce Recipe

Love exotic chickpea dishes? Try this chickpea salad, too!

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings


  • 1 lb. lean ground beef
  • 3 cloves garlic, minced
  • 2 jalapeño chile peppers, halved lengthwise, seeded and thinly sliced into half circles
  • 1 red bell pepper, seeded and chopped
  • 2 cups chopped red onion
  • 1 3/4 cups chopped fresh okra (or green bell pepper)
  • 2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed
  • 2 tbsp ground cumin
  • 2 tbsp chile powder
  • 1 tbsp unsweetened cocoa powder
  • 7-oz plain Greek yogurt
  • 3/4 cup peeled,seeded and chopped cucumber
  • 1/3 cup chopped fresh cilantro leaves


  1. In a large nonstick pot on medium-high, add beef and garlic and cook for 3 minutes, breaking up beef with a spoon. Add jalapeños, red bell pepper, onion and okra and cook for 8 minutes, stirring occasionally, until beef is cooked through.
  2. Stir in chickpeas, cumin, chile powder and cocoa powder. Cook for 20 minutes, stirring often to prevent sticking. Add 1 cup water and continue cooking, stirring occasionally, until water evaporates, about 8 minutes.
  3. Meanwhile, prepare sauce: In a small bowl, combine yogurt, cucumber and cilantro. To serve, divide chili among bowls and top with sauce.

Nutrition Information

  • Serving Size: 1 1/2 cup beef & chickpea chili and 1/3 cup yogurt sauce
  • Calories: 389
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 63 mg
  • Fat Content: 12.5 g
  • Fiber Content: 11 g
  • Protein Content: 33 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 323 mg
  • Sugar Content: 10 g
  • Polyunsaturated Fat Content: 2 g